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Chicken Scaloppine with Peperonata Recipe

   
 

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     Chicken Scaloppine with Peperonata

Category   Entrees - Maindishes
Sub Category   None
Ingredients
2 Tbsp EVOO
1 large red bell pepper, cut into 1/2 inch strips
1 large yellow bell pepper, cut into 1/2 inch strips
1 cup vertically sliced yellow onion
3 garlic cloves, thinly sliced
1 cup halved grape tomatoes
2 Tbsp thinly sliced fresh basil
2 tsp balsamic vinegar
3/4 tsp kosher salt, divided
 
4 chicken cutlets
1/2 tsp freshly ground black pepper
3 Tbsp flour
1 1/2 Tbsp butter
Instructions
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 tsp salt.
Sprinkle chicken evenly with remaining 1/2 tsp 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.


Originally Submitted 8/26/2014





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