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Recipe

Chicken Cutlets with Bell Pepper Ragout

Scott Phillips

Servings: 4

Broiled peppers, tomatoes, and onions become a luscious topping for quickly sautéed chicken breast cutlets. The fried caper garnish adds a crisp, salty note.

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

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 95
  • Sodium (mg): 1060
  • Carbohydrates (g): 15
  • Fiber (g): 3
  • Protein (g): 37

Preparation

  • Position a rack 6 inches from the broiler element and heat the broiler on high.

    Line a heavy-duty rimmed baking sheet with foil. Put the tomatoes cut side up on one side and the peppers and onion on the other side. Drizzle everything with 3 Tbs. of the olive oil and sprinkle with the piment d’Espelette, 1 tsp. salt, and 1/4 tsp. pepper. Toss the peppers and onions. Broil until the tomatoes are collapsed, about 7 minutes. Flip the tomatoes, toss the peppers and onions, and broil until the tomato skins have large black spots and the peppers and onions are tender, about 5 minutes more.

    Use tongs to pull the skins off the tomatoes. With a slotted spoon, transfer the tomatoes to a cutting board. Put the peppers and onions in a large bowl; add the garlic paste. Chop the tomatoes and add to the bowl with the other vegetables. Mix well, season to taste with salt and pepper, and keep warm.

    Heat 1/4 cup of the olive oil in a 12-inch nonstick skillet over medium-high heat. Put the flour in a shallow pan. Season the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper; dredge in the flour. Working in 2 batches, cook the chicken, flipping once, until just cooked through, 2 to 3 minutes per side. Transfer the chicken to serving plates. Wipe out the pan. Heat the remaining 1 Tbs. olive oil and fry the capers over medium-high heat until they pop open and become crisp, about 2 minutes. Sprinkle them over the chicken. Serve with the ragout.

Start the meal with a fresh Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing.

Reviews

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Reviews

  • G_MaBecky | 07/07/2016

    Fresh and flavorful!

  • desertbaker | 05/14/2014

    My family loves this! It's always a big hit. Use the best tomatoes you can find.

  • FunJohnny | 07/18/2013

    I kicked-up the flavor by using some Penzeys Poultry seasoning and adding basil to the veggies. Turned out pretty tasty.

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