Chicken Cutlets With Artichokes, Tomato and Mozzarella

"I love this recipe. I think it is the simple little lemon sauce that makes it. From Gourmet."
 
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photo by VickyJ photo by VickyJ
photo by VickyJ
photo by VickyJ photo by VickyJ
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
Ready In:
30mins
Ingredients:
12
Serves:
2-4
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ingredients

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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

  1. Everyone loves this. I call it Trap Chicken
     
  2. This recipe was good. Not something I will make again, but my bf is definitely eating the leftovers ! Thank you for sharing.
     
  3. It was excellent! The whole family loved it!
     
  4. 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.
     
  5. My husband really liked this one. I made it with turkey cutlets instead of chicken. He did say that it did NOT reheat well the next day at work, so don't plan on leftovers out of it!
     
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Tweaks

  1. My husband really liked this one. I made it with turkey cutlets instead of chicken. He did say that it did NOT reheat well the next day at work, so don't plan on leftovers out of it!
     

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. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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