Chicken Cutlets With Artichokes, Tomato And Mozzare

Name: Chicken Cutlets With Artichokes, Tomato And Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breast halves, halved horizontally and flattened to form 4 cutlets; salt and pepper; 1/4 cup flour, seasoned with salt and pepper; 2 tablespoons unsalted butter, divided; 1 tablespoon olive oil; 1 small garlic clove, minced; 2 tablespoons dry white wine or 2 tablespoons dry vermouth; 2 tablespoons fresh lemon juice; 4 slices of ripe fresh tomatoes, sliced 1/4-inch-thick; 1/2 cup sliced drained marinated artichoke hearts; 4 slices fresh mozzarella cheese, sliced 1/4-inch-thick; 1 tablespoon minced fresh parsley

Servings: persons

2 boneless skinless chicken breast halves, halved horizontally and flattened to form 4 cutlets
salt and pepper
1/4 cup flour, seasoned with salt and pepper
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 small garlic clove, minced
2 tablespoons dry white wine or 2 tablespoons dry vermouth
2 tablespoons fresh lemon juice
4 slices of ripe fresh tomatoes, sliced 1/4-inch-thick
1/2 cup sliced drained marinated artichoke hearts
4 slices fresh mozzarella cheese, sliced 1/4-inch-thick
1 tablespoon minced fresh parsley

1
Sprinkle the chicken cutlets with salt and pepper to taste and dredge them in the flour, coating them thoroughly and shaking off the excess.
2
In a heavy skillet heat 1 tablespoon of the butter and the oil over medium high heat, and in the fat saute the cutlets in 2 batches for 1 minute on each side or until they are just cooked through. Transfer them to a baking dish and tent with foil to keep warm.
3
Preheat the oven broiler.
4
Remove the skillet from the heat, add the garlic, and cook stirring over medium low heat for a few moments. Add the wine and the lemon juice and simmer the mixture until it is reduced by half.
5
Remove the skillet from the heat, add the remaining tablespoon butter, and swirl the skillet until the butter is incorporated in the sauce.
6
Pour the sauce over the cutlets, and top the cutlets with the tomato, the artichoke hearts, and the mozzarella.
7
Broil the cutlets about 3 inches from the heat until the mozzarella is melted and begins to bubble.
8
Sprinkle with parsley and serve.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 boneless skinless chicken breast halves, halved horizontally and flattened to form 4 cutlets, salt and pepper, 1/4 cup flour, seasoned with salt and pepper, 2 tablespoons unsalted butter, divided, and more.

Yes, Chicken Cutlets With Artichokes, Tomato And Mozzarella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cutlets With Artichokes, Tomato And Mozzarella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions