Chicken Cutlets With Artichokes, Tomato And Mozzarella

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breast halves, halved horizontally and flattened to form 4 cutlets
• salt and pepper
• 1/4 cup flour, seasoned with salt and pepper
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• 2 tablespoons dry wine or 2 tablespoons dry vermouth
• 2 tablespoons fresh lemon juice
• 4 slices of ripe fresh tomatoes, sliced 1/4-inch-thick
• 1/2 cup sliced drained marinated artichoke hearts
• 4 slices fresh mozzarella cheese, sliced 1/4-inch-thick
• 1 tablespoon minced fresh parsley

Recipe

• 1 sprinkle the chicken cutlets with salt and pepper to taste and dredge them in the flour, coating them thoroughly and shaking off the excess.
• 2 in a heavy skillet heat 1 tablespoon of the butter and the oil over medium high heat, and in the fat sauté the cutlets in 2 batches for 1 minute on each side or until they are just cooked through. transfer them to a baking dish and tent with foil to keep warm.
• 3 preheat the oven broiler.
• 4 remove the skillet from the heat, add the garlic, and cook stirring over medium low heat for a few moments. add the wine and the lemon juice and simmer the mixture until it is reduced by half.
• 5 remove the skillet from the heat, add the remaining tablespoon butter, and swirl the skillet until the butter is incorporated in the sauce.
• 6 pour the sauce over the cutlets, and top the cutlets with the tomato, the artichoke hearts, and the mozzarella.
• 7 broil the cutlets about 3 inches from the heat until the mozzarella is melted and begins to bubble.
• 8 sprinkle with parsley and serve.