3 large chicken cutlets frozen sliced into thin paillards slice while partially
0.5 cup flour all-purpose
4 servings kosher salt and pepper black freshly ground
0.5 pound mushrooms sliced
1 medium onion sweet sliced
2 tablespoons tomato paste
3 tablespoons vegetable oil
0.5 cup white wine
1 bell pepper yellow julienned seeded
Equipment
frying pan
Directions
Watch how to make this recipe.
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.
