 | I first saw this recipe on $10 Dinners with Melissa d'Arabian. I had it bookmarked for awhile and when yellow bell peppers went on sale for a buck at Kroger, I knew it was a sign. I made a couple changes to her original recipe to better suit what I had on hand, I swapped red wine for white and chicken broth for beef. The dish was very flavorful and came together very easily. It reminded me a bit of my mom's spaghetti sauce, mainly because she includes green bell peppers in her homemade sauce. This will go into regular rotation at our house. It makes a ton, I served it with a 12 ounce package of angel hair pasta. |
serves 4 to 6
3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
½ medium sweet onion, sliced
½ pound mushrooms, sliced
1 yellow bell pepper, seeded and julienned
3 tablespoons tomato paste
½ cup red wine
1 cup chicken broth
1 (14-ounce) can chopped tomatoes
½ tablespoon butter
Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large sauté pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and sauté until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately over pasta.
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