CHICKEN CUTLETS WITH ARTICHOKES, TOMATO AND MOZZARELLA

CHICKEN CUTLETS WITH ARTICHOKES, TOMATO AND MOZZARELLA image

Categories Chicken

Yield 2 servings

Number Of Ingredients 11

2 skinless boneless chicken breast halves, pounded to 1/4-inch thickness
1/4 cup flour, seasoned with salt and pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon minced garlic
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
4 1/4-inch-thick slices of tomato
1/2 cup sliced drained marinated artichoke hearts
4 1/4-inch-thick slices fresh mozzarella
1 tablespoon minced fresh basil

Steps:

Coat the chicken cutlets in the flour, coating them thoroughly and shaking off the excess. In a heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and saute the cutlets for 1 minute on each side, or until they are just cooked through, transferring them to a heated flameproof platter. Remove the skillet from the heat, add the garlic, and cook over moderately low heat, stirring, until it just begins to color. Add the wine and the lemon juice and simmer the mixture until it is reduced by half. Remove the skillet from the heat, add the remaining 1 tablespoon butter, and swirl the skillet until it is incorporated. Pour the sauce over the cutlets and top them with the tomato, artichoke hearts, and the mozzarella. Broil the cutlets under a preheated broiler about 3 inches from the heat until the mozzarella is melted and sprinkle the cutlets with the basil.