Photo: Iain Bagwell; Styling: Carla Gonzalez-Hart 
Hands-on Time
22 Mins
Total Time
22 Mins
Serves 4 (serving size: 1 cutlet and 3/4 cup peperonata)

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

How to Make It

Step 1

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.

Step 2

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

Ratings & Reviews

A little tweaking great results

August 22, 2015
So made this tonight. Pretty much to recipe but decided to deglaze the chicken pan with white wine and added butter to make a super yummy sauce. Then added veggies to that and poured the mixture over top. Enjoyed immensely. Super easy recipe and really quick it you can multi task in the kitchen.


June 20, 2015
Family loved it.  Will definitely make again.

Surprisingly amazing!

May 27, 2015
This recipe was great! A great mix of flavored!!!

WLBETH's Review

July 10, 2014
Very yummy.

liafinney's Review

June 23, 2014
Didn't bother to pound the halved chicken breasts, but they still didn't take long to cook. Peppers were very good, but I did let them cook quite a bit longer than suggested. Couldn't really taste the basil and good quality balsamic vinegar is a must. Nice change of pace. Just had a simple green salad with it; had to use up produce from that week's farmers market!

LDombeck's Review

May 04, 2014
This was really easy and very flavorful. My little boys really loved it too. Peppers were as good as we could get at a restaurant, the onions really got nice and tender and sweet.Chicken prepared simply, but good. My family definitely wants it again.

KGiamarino's Review

May 02, 2014

bkotto's Review

April 24, 2014
Made exactly as written and it was delicious! Very worthy.

Megandig's Review

April 20, 2014
The chicken was perfect but the peppers were a little bland. It was not an exciting meal.

jmmmjm's Review

April 16, 2014
This was easy and delicious! Chicken was tender and the vegetables were a perfect fresh compliment. Served with couscous and a mixed green salad.