Chicken Cutlets with Artichokes, Tomato and Mozzarella(Serves 2)
Chicken Cutlets With Artichokes, Tomato And Mozzarella(Serves 2) is an moderately easy dinner. Made with 1 skinless, boneless whole chicken breast, halved, the pieces pounded 1/4-inch thick to form 4 cutlets, 1/4 c. all-purpose flour, seasoned with salt and pepper, 2 tbsp. unsalted butter, 1 tbsp. olive oil and 1/2 tsp. minced garlic, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Sprinkle chicken cutlets with salt and pepper and dredge in flour, shaking off excess.
In a heavy skillet, heat 1 tablespoon butter and the oil over moderately high heat until foam subsides and saute the cutlets until they are just cooked through, transferring to a heated platter.
Remove skillet from heat.
Add the garlic; cook over moderately low heat.
Add the wine and lemon juice and simmer until reduced by half.
Remove from heat; add remaining 1 tablespoon butter and swirl until incorporated.
Pour sauce over cutlets and top cutlets with tomato, artichoke hearts and Mozzarella.
Broil about 3 inches from heat until cheese is melted.
Sprinkle with parsley.
π· Perfect Pairings
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