Chicken Scallopini over Peperonata

Oh the low-carb life. We’ve only been back from our awesome weekend away for two days and our no weekday booze, smoothie morning, no-carb diet seems to have given me the boost I need to feel like I can wear a swimsuit this summer (and look hot in my bridesmaid dress at my brother’s wedding). This weekend we’ll be getting our drink on, but then we’ll be on a 10-day sabbatical while we do a juice cleanse. Yea. We’ll see how that goes. Anyway, in the interest of easing (tricking) our bodies into being healthy, all of our meals this week are healthy, quick and easy — but with a little indulgence just to keep us on track. Last night’s “bonus” 1 tablespoon of butter to cook chicken in. We’re big time over here, everybody. Start to finish this dish took a little over 30 minutes — and really you could prep the vegetables ahead of time to make this a super fast dish. Here’s how to do it:

Slice one red and one yellow pepper into 1/2″ wide strips.

pepper-1

Halve a handful of cherry tomatoes, 1/2 a large sweet onion, and two or three garlic cloves.

pepper-3

Heat a large skillet over medium heat. Add in 1 tablespoon of oil and, when hot, add the peppers. Cook for 3-4 minutes stirring occasionally.

pepper-2

Once the peppers have a nice char, add in the onions and garlic. Cook for 10 minutes.

pepper-4

While the peppers and onion cook, pound five chicken tenderloins into even thickness. Salt and pepper on each side and lightly dredge in flour.

pepper-6

Add one tablespoon of butter to a second skillet. Add chicken and cook over medium high heat for about 3 minutes per side.

pepper-7

Back in pepper land, add the halved cherry tomatoes to the peppers. Allow them to cook until slightly softened. Add 2 teaspoons of balsamic vinegar to the pan, scraping to remove the browned bits.

pepper-5

Top the pepper mixture with thinly sliced fresh basil and serve under the chicken.

Chicken Scallopini over Peperonata

Chicken Scallopini over Peperonata
Serves 2
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. One red pepper, sliced into 1/2" strips
  2. One yellow pepper, sliced into 1/2" strips
  3. 1 cup cherry tomatoes, halved
  4. 1/2 sweet onion, thinly sliced
  5. 3 garlic cloves, thinly sliced
  6. 3 leaves basil, thinly sliced
  7. 2 teaspoons balsamic vinegar
  8. Olive oil
  9. 8 oz chicken tenderloins, pounded 1/3" thick
  10. 1/4 cup flour
  11. 1 tablespoon butter
  12. Salt and pepper
Instructions
  1. Heat a large skillet over medium heat. Add in 1 tablespoon of oil and, when hot, add the peppers. Cook for 3-4 minutes stirring occasionally.
  2. Once the peppers have a nice char, add in the onions and garlic. Cook for 10 minutes. Add the cherry tomatoes to the peppers. Allow them to cook until slightly softened. Add balsamic vinegar to the pan, scraping to remove the browned bits. Turn off heat and set aside.
  3. Pound the chicken tenderloins into even thickness. Salt and pepper on each side and lightly dredge in flour. Add one tablespoon of butter to a second skillet. Add chicken and cook over medium high heat for about 3 minutes per side.
  4. Top the pepper mixture with thinly sliced fresh basil and serve under the chicken.
Adapted from Cooking Light
Adapted from Cooking Light
Two Forks One Love http://twoforksonelove.com/

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