Theme Meal: Forced to Cook Chicken

Chicken may be healthy, it may be cheap, but I am still scared to cook it. The threat of Salmonella is constantly in my mind every time I use a new utensil or dish. My biggest mistake is overcooking it. Without a thermometer, I always err on the side of caution and cut up the chicken into small pieces so I can make sure every piece is cooked through. I couldn't do that for this recipe since I had to cook them whole, and they actually turned out really moist and flavorful.

Ingredients
•4 4 oz chicken breasts
•Olive Oil Pam
•2 Tbsp flour for Breading
•6 oz white wine
•1 garlic clove
•1 bay leaf
• Salt and Pepper

Directions 
Slice the chicken breasts along the length to obtain large, medium-thick slices.
In a large frying pan pour the extra virgin olive oil and add the crushed garlic clove and a pinch of salt.
set a layer of flour on a flat dish and dampen the slices of chicken one by one on each side, until you have covered the entire slice with a thin layer of flour. Avoid clumps of flour. Now set them to cook in the pan.
Turn the chicken slices when you see that the border of the slice has whitened and the cooked side is browning lightly.
Right after turning them, increase the heat to high and pour the white wine letting it evaporate vigorously.
Add the minced bay-leave, sprinkle some black pepper, turn them over one more time.
Serve them very hot.

Modified from: http://experience-tuscany.thriftytuscany.com/tuscan-chicken-recipe/1425#ixzz0zpfj4DUl

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