| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons vegetable oil
- 1 medium sweet onion, sliced
- 1/2 pound mushrooms, sliced
- 1 yellow bell pepper, seeded and julienned
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1/2 cup beef broth
- One 14-ounce can chopped tomatoes
- 1/2 tablespoon butter
Instructions
- Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 575 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 64 g |
| Cholesterol | 190 mg |
| Sodium | 1482 mg |
Reviews
Added tiger prawns for authenticity and which I prefer
*****Just made this last night and just loved the easy recipe. I also skipped the flour but really seasoned with salt & Pepper. I also used chicken stock instead of beef and added additional garlic. Served it over egg noodles.
Made it today with chicken thighs. Added 4 cloves diced garlic, spinach cut in ribbons, Recaito (cilantro base), bay leaves & some sour cream to the sauce. Lots of flavor served over rice with a glass of Chardonnay. A company meal for sure. I’ll make it again. (Red pepper flakes as well)
I really like this dish. I’ve made with and without flour. You should really season the chicken with your choice of spices. It’s good with rice too.
Love the flavor and you do have to make sure to season it with salt and pepper both on the chicken and the pepper and mushrooms. I serve it with rice it’s awesome
Good and semi easy
Definitely needs seasonings. So bland. I’ll try adding curry to chicken breast before breading and frying.
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Love it-easy, delicious, and pretty. I have made this dish a number of times and it is always a hit. I followed this recipe exactly as it’s written. A great way to cook chicken that isn’t boring.
It was good but next time will some seasoning to the flour mixture and garlic to the tomato sauce. Just needed more seasoning, otherwise a bit bland.