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Stove Top Chicken Cutlets with Roasted Pepper-Tomato Sauce

Here's how you make Stove Top Chicken Cutlets with Roasted Pepper-Tomato Sauce
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  • Servings: 4
  • Prep: 15m
  • Cook: 16-18m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 boneless, skinless chicken breasts, pounded slightly
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground pepper, more salt and pepper to season sauce
  • 1/3 cup all-purpose flour, for dredging
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoon butter
  • 2 garlic cloves, finely minced
  • 4 ripe plum tomatoes, seeded and diced, also skinned if so desired
  • 1 (8 ounce) jar roasted red peppers, drained and sliced
  • 1 teaspoon dried oregano
  • 1 cup grated provolone or mozzarella cheese
  • 2 tablespoons shredded fresh basil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine the flour with salt and pepper. Spread flour on a rimmed plate, then dredge chicken in flour and tap off excess. Melt the butter and the oil in a large skillet over medium heat.

  • Step 2: When the butter is melted, add the 4 chicken breasts to skillet and cook until browned on one side, about 2 minutes. Turn the chicken over, add garlic and brown chicken about 2 minutes more stirring the garlic while chicken is browning.

  • Step 3: When the 4 chicken breasts are browned, pour the tomatoes, roasted peppers, oregano, and 1 teaspoon salt into skillet.Season with pepper. Bring to a simmer, and cook until the separate ingredients come together as a sauce, about 10 minutes.

  • Step 4: Sprinkle the dish with the mozzarella and shredded basil. Cover the skillet, and simmer just until the cheese melts and the chicken is cooked through, about 2 minutes more.

We hope you enjoy this recipe!

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