Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken breast halves - pounded

  2. 1/4" thick Salt - to taste Freshly-ground black pepper - to taste

  3. 1/2 cup 31g / 1.1oz All-purpose flour - seasoned with Salt and pepper, for dredging the cutlets

  4. 1/4 cup 49g / 1.7oz Unsalted butter

  5. 2 tablespoons 30ml Olive oil

  6. 1 teaspoon 5ml Minced garlic - or to taste

  7. 1/4 cup 59ml Dry white wine

  8. 1/4 cup 59ml Fresh lemon juice

  9. 8 Tomato,

  10. 1 cup 237ml Sliced drained marinated artichoke hearts

  11. 8 Mozzarella,

  12. 1/4"-thick

  13. 2 tablespoons 30ml Minced fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 2 tablespoons of the butter and the oil over moderately-high heat until the foam subsides. Saute the cutlets in 2 batches for 1 minute on each side, or until they are just cooked through, transferring them as they are cooked to a heated flameproof platter. Remove the skillet from the heat, add the garlic, and cook it over moderately-low heat, stirring, until it just begins to color. 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 2 tablespoons butter, and swirl the skillet until it is incorporated. Pour the sauce over the cutlets and top the cutlets with the tomato, the artichoke hearts, and the mozzarella. Broil the cutlets under a preheated broiler about 3 inches from the heat until the mozzarella is melted and sprinkle the cutlets with the parsley. This recipe yields 4 servings.


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