The Impressive and Easy Italian Chicken Dinner For Busy Weeknights

By Sip and Feast · 35 min

Ingredients

Instructions

1. Pat the cutlets dry and season both sides with salt and pepper. Dredge them in flour and shake off the excess. Set them on a parchment-lined baking sheet.
2. Heat a stainless steel pan over medium heat for 3 minutes, then add the olive oil. When it shimmers, add 1 tablespoon of butter and sear the cutlets about 3 minutes per side until browned, working in batches. Move all the chicken to a plate and cover with foil.
3. If the pan is dry, add 2 to 3 tablespoons more olive oil, then add the garlic and cook until golden. Add the stock, wine and lemon juice, raise the heat to high and bring to a boil. Scrape up the browned bits from the bottom of the pan with a wooden spoon.
4. Turn on the broiler and set the rack to the second-highest position.
5. When the sauce has reduced by half, turn off the heat and return the chicken to the pan. Top each piece with roasted red pepper, then mozzarella. Spoon a little sauce over each cutlet, then broil until the cheese melts and browns well, watching carefully so it does not burn.
6. Transfer the chicken to a platter. Whisk in the cold butter one cube at a time, season to taste with salt and pepper, stir in the parsley, and pour the sauce over the chicken.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicCheeseLemonBell pepperChicken breastMozzarella cheese