Chicken Scaloppini with Peppers and Mushrooms for Two
15 comments
Appears in Cook's Country April/May 2016
WHY THIS RECIPE WORKS
This longtime crowd-pleaser at Italian American restaurants (Italian for “thin cutlet”) features thinly pounded chicken breasts that are lightly dredged in flour, quickly sautéed, and served with a vibrant pan sauce of mushrooms, red bell p...