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Chicken Cutlets w/Peppers & Cream Sauce




Source of Recipe


Unknown


List of Ingredients




1-1/2 lb. boneless, skinless chicken breasts about 1/4-inch thick, washed, patted dry

For the peppers and onions:
Salt and pepper to taste
2 Tblsp. butter, divided
2 Tblsp. olive oil, divided
1/2 cup diced sweet onion
2 large cloves garlic, peeled, minced
1 cup small diced red bell pepper
1 cup small diced yellow or orange bell pepper
1 cup small diced green bell pepper

For the sauce:
2 Tblsp. butter
2 Tblsp. flour
1/2 cup half-and-half
1 cup fat-free reduced-sodium chicken broth or white wine
For the garnish:
Fresh chopped basil leaves


Recipe



Place the chicken breast pieces flat on a clean work surface. Carefully cut the breast in half horizontally so you have two neat cutlets. Repeat with remaining chicken breasts. Season the cutlets with salt and pepper. Set aside.

Meanwhile, in two large skillets heat 1 Tblsp. butter with 1 Tblsp. olive oil over medium heat. To one skillet add the onions and garlic and sauté 2-3 minutes. Stir in all the diced bell peppers and continue cooking 5-8 minutes or until the peppers are tender.

In the other skillet, working in batches if necessary, add the chicken cutlets, cooking about 3 minutes per side or until chicken is thoroughly cooked. When all the cutlets are cooked, remove to a platter and keep warm.

To prepare the sauce, make a roux by adding the butter and flour to the skillet in which the chicken was cooked and whisk until smooth over medium-low heat. Gradually whisk in the half-and-half, then whisk in the chicken broth. Continue cooking over medium-low heat until sauce reaches desired consistency. Add the cooked chicken cutlets to the sauce and top with the pepper medley. Sprinkle with fresh basil and serve over rice or pasta if desired. Makes 6 servings.