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Chicken Cutlet with Peppers and Onions

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 30 min
  • $$
Gatheredtable
adapted fromCooking Light

Ingredients

  • 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 sliced onion
  • 3 garlic cloves, thinly sliced
  • 1 cup halved grape tomatoes
  • 2 tablespoons thinly sliced fresh basil
  • 2 teaspoons balsamic vinegar
  • 3/4 teaspoon sea salt, divided
  • 1 pound boneless skinless chicken breast
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons unsalted butter

Directions

Prep: 1. Chop bell peppers. 2. Slice onions, garlic, and basil. 3. Halve tomatoes. For pepper mixture: 1. Heat oil in a large pan over medium heat. 2. Add bell peppers and cook 3 minutes, stirring occasionally. 3. Add onion and garlic; cook 10 minutes, stirring occasionally. 4. Add tomatoes; cook 1 minute or until they wilt. 5. Remove from heat; stir in basil, vinegar, and 1/4 teaspoon salt. While pepper mixture cooks: 1. Season chicken to taste with salt and pepper. 2. Dredge in flour; shake off excess. 3. Melt butter in a large pan over medium-high heat and add chicken; cook 2 minutes each side or until golden and done. Serve: Chicken with bell pepper mixture alongside or on top.

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