Chicken Cutlets With Artichokes, Tomato And Mozzarella Recipe

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.

No additional tips available.

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

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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.

Chicken Cutlets With Artichokes, Tomato And Mozzarella

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