Chicken Scaloppine With Peppers
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 whole boneless skinless chicken breasts, cut in half
- 2.46 ml salt
- 1.23 ml pepper
- 59.14 ml flour
- 1 large green bell pepper
- 1 large red bell pepper
- 44.37 ml olive oil
- 1 garlic clove, minced
- 59.14 ml red wine
- 14.79 ml red wine vinegar
directions
- Place chicken breast halves between sheets of wax paper.
- Pound firmly with the flat side of a meat mallet or with a rolling pin until they are 1/4 inch thick.
- Sprinkle chicken with salt and pepper.
- Dust chicken with flour.
- Halve the peppers; seed and cut lengthwise into 1/2 inch thick strips.
- Heat 2 tablespoons olive oil in a large skillet.
- Add the prepared chicken and saute until golden brown on both sides, about 5 minutes.
- When the meat is done, remove to platter and keep warm.
- Add remaining oil to skillet.
- Saute pepper strips until tender.
- Add garlic and saute one minute.
- Stir in wine and vinegar; coating peppers with pan juices.
- Spoon peppers and juices over chicken scaloppine and serve.
- I usually serve this with rice.
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RECIPE SUBMITTED BY
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