Chicken Cutlets With Artichokes, Tomato, And Mozzarella

Recipe Ingredients

4		Boneless skinless chicken breast halves - pounded 1/4" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	All-purpose flour - seasoned with
		Salt and pepper, for dredging the cutlets
1/4 cup	49g / 1.7oz	Unsalted butter
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Minced garlic - or to taste
1/4 cup	59ml	Dry white wine
1/4 cup	59ml	Fresh lemon juice
8		Tomato, 1/4"-thick
1 cup	237ml	Sliced drained marinated artichoke hearts
8		Mozzarella, 1/4"-thick
2 tablespoons	30ml	Minced fresh parsley leaves

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9764) - from the TV FOOD NETWORK

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