Saturday, May 10, 2014

Chicken Scaloppine with Peperonata

This recipe is very easy and fairly quick to make. The pepper mixture can even be made ahead of time.

serves 8 ( 6 points +)

  • 2 T. olive oil
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 2 c. vertically sliced onion
  • 1 T. crushed garlic
  • 1 c. halved grape tomatoes
  • 1 tsp. dried basil
  • 2 tsp. balsamic vinegar
  • salt
  • 2 lbs. boneless skinless chicken breasts, cut into 8 ( 4 oz. ) cutlets
  • pepper
  • 6 T. flour
  • 3 T. butter

Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add peppers; cook 3 minutes, stirring occasionally. Add onion and garlic; cook 10 minutes. Add tomatoes; cook until tomatoes wilt. Remove from heat, stir in basil, vinegar and 1/4 tsp. salt.  Transfer to a bowl and set aside.

Place chicken between 2 pieces of plastic wrap and pound to 1/4 inch thickness. Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. 

Working in 2 batches, melt half of the butter in the skillet that was used for pepper mixture. Place half of the chicken in the skillet and cook 2-3 minutes on each side or until done. Repeat with remaining butter and chicken. 

Serve chicken with peperonata mixture.

adapted from "Cooking Light"

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