Just for my Sister-in-Love: “Kim’s Favorite Chicken"

Although I know she rather enjoys it when I treat her to her favorite dish (that I make anyay!) I will post this for her! (Pretty sure she won't make it herself, but who knows, maybe she'll crave it enough while she's in Hawaii... they're a Navy Family and her husband's next assignement is on the Big Island!!) Rough Life!


CHICKEN CUTLETS w/ ARTICHOKES, TOMATO, & MOZZARELLA (aka “Kim’s Favorite Chicken”) -- 4 servings; Prep: 11 min, Cook: 15 mins

2 skinless boneless whole chicken breast, halved, the fillets separated, and pounded 1/4-inch thick to form 4 cutlets
Salt and freshly ground black pepper
1/2 cup all-purpose flour seasoned with salt and pepper, for dredging the cutlets
1/4 cup unsalted butter
2 tablespoons olive oil
1 teaspoon minced garlic, or to taste
1/4 cup dry white wine
1/4 cup fresh lemon juice
8 (1/4-inch-thick) slices tomato *I use roasted red peppers. --TC
1 cup sliced drained marinated artichoke hearts *I use artichokes in water and rough chopped. --TC
8 (1/4-inch-thick) slices mozzarella
2 tablespoons minced fresh parsley leaves *I usually use fresh basil, cut into stips or torn. --TC

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. –Courtesy of Sara Moulton & Gourmet Magazine, as seen on Cooking Live. http://www.foodtv.com/