* Chicken Scaloppine with Peperanata
Basil Bunch, ea. THUMBNAIL
In Stock
$2.99
Pickup Location Info
Bob's Unbleached All-Purpose White Flour, 5lb. THUMBNAIL
In Stock
$5.29
Pickup Location Info
Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
In Stock
$11.99
Pickup Location Info
Garlic Bulb, ea. THUMBNAIL
In Stock
$0.75
Pickup Location Info

Mary's Organic B/S Chicken Breast, 9oz. THUMBNAIL
In Stock
$6.99
Pickup Location Info
Organic Large Spanish Onion, ea. THUMBNAIL
In Stock
$0.79
Pickup Location Info
ORGANIC PEPPERCORN BLACK, 1.7oz THUMBNAIL
In Stock
$5.49
Pickup Location Info
Organic Sugar Plum Grape Tomatoes, Pint THUMBNAIL
In Stock
$4.99
Pickup Location Info

Organic Valley Unsalted Butter, 16oz. THUMBNAIL
In Stock
$8.99
Pickup Location Info
Red Bell Pepper, ea. THUMBNAIL
In Stock
$2.69
Pickup Location Info
Yellow Bell Pepper, ea. THUMBNAIL
In Stock
$2.49
Pickup Location Info
Chicken Scaloppine with Pepernata

  • 2 tablespoons extra-virgin olive oil
  • 1 large red bell pepper, cut into 1/2-inch-wide strips
  • 1 large yellow bell pepper, cut into 1/2-inch-wide strips
  • 1 cup vertically sliced yellow onion
  • 3 garlic cloves, thinly sliced
  • 1 cup halved grape tomatoes
  • 2 tablespoons thinly sliced fresh basil
  • 2 teaspoons balsamic vinegar
  • 3/4 teaspoon kosher salt, divided
  • 2 (8-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons butter

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers; cook 3 minutes, stirring occasionally. Add onion and garlic; cook 10 minutes, stirring occasionally. Add tomatoes; cook 1 minute or until tomatoes wilt. Remove from heat; stir in basil, vinegar, and 1/4 teaspoon salt.

2. While pepper mixture cooks, cut each breast half in half horizontally to form 4 cutlets. Cover cutlets with plastic wrap; pound to 1/3-inch thickness with a meat mallet or small heavy skillet. Discard plastic wrap; sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Dredge in flour; shake off excess. Melt butter in a large skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until golden and done. Serve chicken with bell pepper mixture.  

Serves 4

Printer Friendly Version
Returning Customer?
Privacy Policy Shipping Policy Return Policy
Shopping Cart
 

The Shopping Cart is currently empty

eCommerce Solution by Nexternal
Security Seals