Login
Create Account
Chicken Scaloppine with Peppers
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Thin chicken cutlets are cooked in butter for a rich flavor with peppers and onions stewed in olive oil.
-
Main Ingredient
chicken
-
Category: Poultry
-
Cuisine: Italian
-
Prep Time: 10 min(s)
-
Cook Time: 12 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: cookingmama
-
Posted On: May 28, 2014
Number of Servings:
Ingredients:
- 2 tablespoons - extra-virgin olive oil
- 1 - large red bell pepper cut into 1/2-inch wide strips
- 1 - large yellow bell pepper cut into 1/2-inch wide strips
- 1 cups - vertically sliced yellow onion
- 3 cloves - garlic thinly sliced
- 1 cups - halved grape tomatoes
- 2 tablespoons - fresh basil thinly sliced
- 2 teaspoons - balsamic vinegar
- 3/4 teaspoons - kosher salt divided
- 2 - skinless, boneless chicken breast halves 8 oz. each
- 1/2 teaspoons - freshly ground black pepper
- 3 tablespoons - all-purpose flour
- 1 1/8 tablespoons - butter
Directions:
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers; cook 3 minutes, stirring occasionally.
Add onion and garlic; cook 10 minutes, stirring occasionally. Add tomatoes; cook 1 minute or until tomatoes wilt.
Remove from heat; stir in basil, vinegar, and 1/4 teaspoon salt.
While pepper mixture cooks, cut each breast half in half horizontally to form 4 cutlets. Cover cutlets with plastic wrap; pound to 1/3-inch thickness with a meat mallet or small heavy skillet. Discard plastic wrap; sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Dredge in flour; shake off excess.
Melt butter in a large skillet over medium-high heat. Add chicken; cook 2-3 minutes on each side or until golden and done. Serve chicken with bell pepper mixture.
Comments