Chicken Scaloppine With Peperonata Recipe

Name: Chicken Scaloppine With Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
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.
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392

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 13 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Scaloppine With Peperonata 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 Scaloppine With Peperonata

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