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Chicken Cutlets with Fried Capers and Tomatoes
Posted by Peggy on April 29, 2012
Recipe: Chicken Cutlets with Fried Capers & Tomatoes
1 1/2 pounds chicken breast
4-5 tablespoons olive oil
1 1/2 cups halved cherry tomatoes (1 pint)
1/4 cup flour
1 teaspoon minced garlic
1/2 cup chicken stock
1/2 cup white wine
1-2 tablespoons cold unsalted butter, cut into 3 pieces, optional
1 tablespoon chopped basil or parsley
Preheat oven to 200 degrees.
With a very sharp knife, slice chicken breasts horizontally, sandwich- style, through the center into 1/3-inch pieces. (Thick breasts may yield 3 cutlets.)
Heat 2 tablespoons oil in a heavy-bottomed pan over high heat. Fry tomatoes, with a pinch of kosher salt, stirring, until they soften, shrivel and blister, 4-5 minutes.
Add capers to tomatoes and fry until become crisp and slightly brown, an additional 1-2 minutes. Turn off heat and transfer the tomato-caper mixture to a plate. Reserve.
Season one side of each cutlet with kosher salt and freshly ground pepper; dredge both sides in flour. Add an additional 2 tablespoons oil to pan and heat to medium high. Sauté the cutlets in batches until golden brown and just cooked through, 3-4 minutes per side, depending on thickness of breast, adding additional oil if necessary. Transfer the cooked chicken to an oven-safe dish and place in oven to keep warm.
Add garlic to pan and cook over medium-high heat 30 seconds. Deglaze pan with stock and wine and reduce, stirring bottom and sides of pan, until liquid is reduced by half. Stir in butter to add richness and thicken, if using. Stir in tomato-caper mixture, reheat and spoon over warm chicken cutlets.
Number of servings (yield):
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