- 3 lg chicken cutlets, sliced into paillards
- 1/2 cup flour
- 3 tbsp olive oil
- 1 lg sweet onion, thinly sliced (preferably Vidalia)
- 1/2 lb sliced mushrooms
- 1 yellow bell pepper, thinly sliced
- 2 tbsp tomato paste
- 1/2 cup white wine
- 1/2 cup beef broth
- 14 oz diced tomatoes
- 1/2 tbsp butter
- Season chicken with salt and pepper to taste, and lightly dredge in flour.
- Heat oil over med-high heat and cook chicken about 3 minutes on each side, then set aside.
- Add more oil if necessary. Add onions, mushrooms, and bell pepper, sautéing until softened, but not limp. Season with salt and pepper as needed, stir in tomato paste, and cook to remove the raw flavor.
- Deglaze the pan with wine and broth and cook 2-3 minutes to allow liquids to reduce. Lower heat to a simmer and return chicken to pan until chicken is warm and cooked through. Remove from heat, stir in butter, and serve.
Slice the chicken while still partially frozen parallel to the counter top to make paillards.
According to Wikipedia, this recipe was originally garnished with a fried egg and crayfish, but these are usually omitted nowadays.
Other variations: Many versions also call for a half cup of Kalamata olives. I left these out because I don’t like olives.Some versions of this recipe are made with dry red wine instead of white, or chicken broth instead of beef, or a full cup of wine and no broth. Also, the bell peppers seem to be unique to this version. They were delicious, but you should use your own judgement.
Number of servings (yield): 4