Chicken Cutlets with Bell Pepper Ragout

Chicken Cutlets with Bell Pepper Ragout
Photo by Scott Phillips

Ingredients

  • 1 ½ lb. boneless, skinless chicken breast halves, sliced into cutlets
  • ¼ tsp. piment d’Espelette or ½ tsp. cayenne
  • 1 medium clove garlic, mashed to a paste with ½ tsp. kosher salt
  • ¾ cup all-purpose flour
  • 1 medium yellow bell pepper, seeded and cut into ¾-inch pieces
  • 1 medium red or orange bell pepper, seeded and cut into ¾-inch pieces
  • 1 small yellow onion, cut into medium dice
  • + 4 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1 ¼ lb. ripe plum tomatoes (6 to 8), cored, halved lengthwise, and seeded
    • ½ cup extra-virgin olive oil
    • 2 Tbs. nonpareil (small) capers, rinsed and patted dry

Position a rack 6 inches from the broiler element and heat the broiler on high. Line a heavy-duty rimmed baking sheet with foil. Put the tomatoes cut side up on one side and the peppers and onion on the other side. Drizzle everything with 3 Tbs. of the olive oil and sprinkle with the piment d’Es...

View full recipe at Fine Cooking

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