Chicken Scaloppine with Peppers Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - extra-virgin olive oil
  • 1 - large red bell pepper
  • 1 - large yellow bell pepper
  • 1 cups - vertically sliced yellow onion
  • 3 cloves - garlic
  • 1 cups - halved grape tomatoes
  • 2 tablespoons - fresh basil
  • 2 teaspoons - balsamic vinegar
  • 3/4 teaspoons - kosher salt
  • 2 - skinless, boneless chicken breast halves
  • 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.

    Brief Description

    Thin chicken cutlets are cooked in butter for a rich flavor with peppers and onions stewed in olive oil.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 12 min


    Posted By:


    Posted On:

    June 2, 2014

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