Rating: 4.5 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Thin chicken cutlets cook in butter for a rich, savory flavor, while bell peppers stew in fruity olive oil.

Ann Taylor Pittman
Recipe by Cooking Light May 2014

Gallery

Credit: Iain Bagwell; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
22 mins
total:
22 mins
Yield:
Serves 4 (serving size: 1 cutlet and 3/4 cup peperonata)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

300 calories; fat 14.3g; saturated fat 4.4g; mono fat 6.9g; poly fat 1.4g; protein 26g; carbohydrates 16g; fiber 3g; cholesterol 84mg; iron 1mg; sodium 537mg; calcium 32mg.
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