Chicken Scaloppine with Peperonata

 

Thin chicken cutlets cook in butter for a rich, savory flavor, while bell peppers stew in fruity olive oil.

What you will need

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

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