Chicken Cutlets with Bell Peppers


1-1/2 pounds boneless, skinless chicken breasts about 1/4-inch thick (see directions below), washed and patted dry

Salt and pepper to taste

2 tablespoons butter, divided

2 tablespoons olive oil, divided

1/2 cup diced sweet onion

2 large cloves garlicl peeled and minced

1 cup small diced red bell pepper

1 cup small diced yellow or orange bell pepper

1 cup small diced green bell pepper

Sauce Ingredients

2 tablespoons butter

2 tablespoons flour

1/2 cup half-and-half, warmed

1 cup chicken broth or white wine


Place chicken breast pieces flat on a clean work surface.

Carefully cut the breast in half horizontally so you have two thin meat cutlets. Repeat with remaining breasts.

Season the cutlets with salt and pepper on both sides and set aside.

In each of two large skillets, heat 1 tablespoon with 1 tablespoon olive oil over medium heat.

In one skillet, add the onions and garlic and saute 2-3 minutes.

Stir in the diced bell peppers sand continue cooking 5-8 minutes or until the peppers are tender,.

In the other skillet, working in batches if necessary, add the chicken cutlets, cooking about3-5 minutes per side or untikl chicken is thoroughly cooked.

When all cutlets are cooked, remove to a platter and keep them warm.

Directions for Sauce

Make a roux (thickening) by adding the butter and flour to the skillet in which the chicken was cooked.

Whisk over medium-low heat until the mixture is smooth.

Gradually whisk in the half-and-half, and then whisk in the chicken broth.

Continue cooking over medium-low heat until sauce reaches desired consistency.

Add the cooked chicken cutlets back to the skillet with the sauce and top with the sauteed pepper medley from the other skillet.

Serve over rice or pasta.

Serves 6