Chicken Cutlets With Artichokes, Tomato, And Mozzarella
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
61
Spice
44
Sweetness
57
Sourness
34
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
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 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides
3
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
4
Remove the skillet from the heat, add the garlic, and cook it over moderately low heat, stirring, until it just begins to color
5
Add the wine and the lemon juice and simmer the mixture until it is reduced by half
6
Remove the skillet from the heat, add the remaining 2 tablespoons butter, and swirl the skillet until it is incorporated
7
Pour the sauce over the cutlets and top the cutlets with the tomato, the artichoke hearts, and the mozzarella
8
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