Chicken Scaloppini

From Cook's Country, this recipe turned out delicious -- the crispy outer layer of the chicken didn't really survive close contact with the sauce, but the sauce was delightfully full of mushrooms and the chicken moist and tender. The recipe as originally written claims to serve two; we doubled it (and made some substitutions) and it fed the two of us and the toddlebot for two dinners.

The recipe presented here is the doubled version.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ C all-purpose flour
• 2 tbsp peanut oil
• 12 oz cremini mushrooms, quartered
• 2 red or yellow bell peppers, stemmed, seeded, and sliced into thin strips
• 2 onions, sliced thin
• ½ C capers
• 2 garlic cloves or pearl garlics, minced
• 1½ C chicken broth
• 1 C dry white wine
• 4 tbsp unsalted butter
• a generous amount of chopped fresh parsley

Procedure

1. Place the chicken breasts on a plate, cover, and freeze for 15 minutes. (This is a good time to prepare the vegetables.)
2. Taking each breast in turn, slice it in half horizontally starting from the thick side, then hammer it flat (to about ¼" thickness) using a meat mallet or the underside of a cast-iron pan.
3. Season chicken breasts with salt and pepper, then dredge in flour.
4. Heat oil in a deep-sided nonstick skillet over medium-high heat until shimmering. Add cutlets and cook until golden and cooked through, 2-3 minutes per side. Remove and set aside on a plate.
5. Replenish oil and add mushrooms, bell peppers, and onions. Cook until liquid has evaporated and vegetables are starting to brown, 4-6 minutes.
6. Add capers and garlic and cook until fragrant, ~1 minute.
7. Add broth and wine and bring to a boil, scraping up any browned bits from the bottom. Cook until slightly thickened and reduced in volume, 5-7 minutes.
8. Reduce heat to low and whisk in butter.
9. Return chicken and accumulated juices to pan to heat through.
10. Transfer chicken to platter and top with vegetables, sauce, and parsley.