Chicken Cutlets With Artichokes, Tomato and Mozzarella
photo by VickyJ
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2-4
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
directions
- Sprinkle the chicken cutlets with salt and pepper to taste and dredge them in the flour, coating them thoroughly and shaking off the excess.
- In a heavy skillet heat 1 tablespoon of the butter and the oil over medium high heat, and in the fat sauté 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.
- Preheat the oven broiler.
- 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.
- Remove the skillet from the heat, add the remaining tablespoon butter, and swirl the skillet until the butter is incorporated in the sauce.
- Pour the sauce over the cutlets, and top the cutlets with the tomato, the artichoke hearts, and the mozzarella.
- Broil the cutlets about 3 inches from the heat until the mozzarella is melted and begins to bubble.
- Sprinkle with parsley and serve.
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Reviews
-
This was excellent. I made this for Saturday night dinner, but reduced it to one serving. I didn't have any wine or vermouth, so I used a little of the artichoke marinade to make a sauce. It came out wonderful, but I'm sure it would have been better with the wine/vermouth. I served this with broccoli and garlic bread. Thanks for a great meal! This was made for Spring PAC 2009.
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RECIPE SUBMITTED BY
Hello! I am a nephrologist, and I live on the tip of the Adriatic with my adored husband. But I was raised and got my professional training in the beautiful San Francisco Bay Area.
I'm not the greatest cook, but I love to try new recipes. My favorite cook books are Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck; The Classic Italian Cook Book by Marcella Hazan; San Francisco à la Carte by the Junior League of San Francisco; Regional Italian Cooking by Ada Boni -- and many, many more.
My husband is a conservative eater, though. He would like to have spaghetti with tomatoes and a steak every night of the week. He says other foods give him heartburn. Gosh.
I am very grateful for Recipezaar because I have found many substitutes for staples that are not always available where I live.
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