Thin chicken cutlets cook in butter for a rich, savory flavor, while bell peppers stew in fruity olive oil.
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
How to Make It
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 minutes on each side or until golden and done. Serve chicken with bell pepper mixture.
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