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Ingredientes
- 4 x boneless skinless chicken breast halves pounded 1/4" thick Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. all-purpose flour seasoned with salt and pepper, for dredging the cutlets
- 1/4 c. unsalted butter
- 2 Tbsp. extra virgin olive oil
- 1 tsp chopped garlic or possibly to taste
- 1/4 c. dry white wine
- 1/4 c. fresh lemon juice
- 8 slc tomato, 1/4"-thick
- 1 c. sliced liquid removed marinated artichoke hearts
- 8 slc mozzarella, 1/4"-thick
- 2 Tbsp. chopped fresh parsley leaves
Direcciones
- 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 Tbsp. of the butter and the oil over moderately-high heat till the foam subsides. Saute/fry the cutlets in 2 batches for 1 minute on each side, or possibly till they are just cooked through, transferring them as they are cooked to a heated flameproof platter.
- Remove the skillet from the heat, add in the garlic, and cook it over moderately-low heat, stirring, till it just begins to color. Add in the wine and the lemon juice and simmer the mix till it is reduced by half.
- Remove the skillet from the heat, add in the remaining 2 Tbsp. butter, and swirl the skillet till 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 till the mozzarella is melted and sprinkle the cutlets with the parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 474 | |
| Calories from Fat 280 | 59% |
| Total Fat 31.82g | 40% |
| Saturated Fat 15.88g | 64% |
| Trans Fat 0.01g | |
| Cholesterol 102mg | 34% |
| Sodium 402mg | 17% |
| Potassium 391mg | 11% |
| Total Carbs 19.14g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.6g | 2% |
| Protein 26.03g | 42% |
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