Chicken Cutlets with Bell Pepper Ragout
Broiled peppers, tomatoes, and onions become a luscious topping for quickly sautéed chicken breast cutlets. The fried caper garnish adds a crisp, salty note.
4 Servings - finecooking.com
Servings:
4 | Calories:
720 | Total Fat:
35g | Chol:
109mg |
More
Nutritional facts are per serving and accuracy is not certain.
Calories:
34% Extra-virgin olive oil
26% Boneless, skinless chicken breast halves
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
Learn more.
Ingredients
1 1/4 lb. ripe plum tomatoes (6 to 8), cored, halved lengthwise, and seeded
1 medium red or orange bell pepper, seeded and cut into 3/4 inch pieces
1 medium yellow bell pepper, seeded and cut into 3/4 inch pieces
1 small yellow onion, cut into medium dice
1/2 cup extra-virgin olive oil
1/4 tsp. piment d’Espelette or 1/8 tsp. cayenne
Kosher salt and freshly ground black pepper
1 medium clove garlic, mashed to a paste with 1/2 tsp. kosher salt
3/4 cup all-purpose flour
1 1/2 lb. boneless, skinless chicken breast halves, sliced into cutlets
2 Tbs. nonpareil (small) capers, rinsed and patted dry
Directions : View recipe directions on finecooking.com
Similar Recipes
