Ingredients
-
2
-
-
1/4
-
2
-
1
-
1
-
2
-
2
-
4
-
1/2
-
4
-
1
-
-
-
Directions
Chicken Cutlets With Artichokes, Tomato and Mozzarella, I love this recipe I think it is the simple little lemon sauce that makes it From Gourmet , Everyone loves this I call it Trap Chicken, This recipe was good Not something I will make again, but my bf is definitely eating the leftovers ! Thank you for sharing
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Steps
|
1
Done
|
Sprinkle the Chicken Cutlets With Salt and Pepper to Taste and Dredge Them in the Flour, Coating Them Thoroughly and Shaking Off the Excess. |
|
2
Done
|
in a Heavy Skillet Heat 1 Tablespoon of the Butter and the Oil Over Medium High Heat, and in the Fat Saut the Cutlets in 2 Batches For 1 Minute on Each Side or Until They Are Just Cooked Through. Transfer Them to a Baking Dish and Tent With Foil to Keep Warm. |
|
3
Done
|
Preheat the Oven Broiler. |
|
4
Done
|
Remove the Skillet from the Heat, Add the Garlic, and Cook Stirring Over Medium Low Heat For a Few Moments. Add the Wine and the Lemon Juice and Simmer the Mixture Until It Is Reduced by Half. |
|
5
Done
|
Remove the Skillet from the Heat, Add the Remaining Tablespoon Butter, and Swirl the Skillet Until the Butter Is Incorporated in the Sauce. |
|
6
Done
|
Pour the Sauce Over the Cutlets, and Top the Cutlets With the Tomato, the Artichoke Hearts, and the Mozzarella. |
|
7
Done
|
Broil the Cutlets About 3 Inches from the Heat Until the Mozzarella Is Melted and Begins to Bubble. |
|
8
Done
|
Sprinkle With Parsley and Serve. |
