Chicken Scaloppini with Mushrooms and Peppers

Name: Chicken Scaloppini with Mushrooms and Peppers
Yield: Serves 4
Ingredients: 3 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; , Salt and pepper; 6 tablespoons, vegetable oil; 8 ounces, white mushrooms, trimmed and quartered; 1 , red bell pepper, stemmed, seeded, and cut into thin matchsticks; 1 , shallot, sliced thin; 1/4 cup, capers, rinsed; 2 , garlic cloves, minced; 1 1/4 cups, chicken broth; 3/4 cup, white wine; 1/4 cup, all-purpose flour; 3 tablespoons, unsalted butter, cut into 3 pieces; 1 tablespoon, chopped fresh parsley

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Appears in Cook's Country April/May 2014

Main Courses

Chicken

Our goal? Perfectly cooked chicken and a flavorful sauce in about a half-hour.

SERVES4

TIME1¼ hours

Chicken Scaloppini with Mushrooms and Peppers

WHY THIS RECIPE WORKS

Sautéed chicken cutlets with a quick pan sauce make an ideal weeknight meal, and with a few tweaks, we perfected the classic. Most recipes call for browning the chicken before building the sauce, but we found that the thin cutlets overcooke...

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