Chicken Scaloppine with Peperonata

Thin chicken cutlets cook in butter for a rich, savory flavor, while bell peppers stew in fruity olive oil.
Photo by Barbara B.
Adapted from cookinglight.com

PREP TIME

22

minutes

TOTAL TIME

22

minutes

SERVINGS

4

servings

PREP TIME

22

minutes

TOTAL TIME

22

minutes

SERVINGS

4

servings

Adapted from cookinglight.com

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

    cup vertically sliced yellow onion

  • 3

    garlic cloves, thinly sliced

  • 1

    cup halved grape tomatoes

  • 2

    tablespoons thinly sliced fresh basil

  • 2

    teaspoons balsamic vinegar

  • 3/4

    teaspoon kosher salt, divided

  • 2

    (8-ounce) skinless, boneless chicken breast halves

  • 1/2

    teaspoon freshly ground black pepper

  • 3

    tablespoons all-purpose flour

  • 1 1/2

    tablespoons butter

Directions

1. 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. 2. 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 minutes on each side or until golden and done. Serve chicken with bell pepper mixture.

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