Our Chicken Antonella recipe consists of delicious cutlets sautéed with sun-dried tomatoes, mushrooms, and capers in a light cream sauce, perfect for any occasion.
(Prep time 5 Min | Cook Time 20 Min | Serves 4-6)
Ingredients
- 1 lb Chicken cutlets (plain)
- Sea Salt, to taste
- Ground Black Pepper, to taste
- 1/2 Lemon, juiced
- 1/4 tbsp Paprika
- 1/2 cup Flour
- 3 tbsp Butter
- 1 tbsp Classico Olive Oil
- 1/2 cup Sun Dried Tomatoes, drained and julienned
- 1 tsp Minced Garlic
- 1/2 tsp Nonpareil Capers
- 2 cups White Button Mushrooms, sliced
- 1 tbsp Heavy Cream
- 1 cup Chicken Stock
- 2-3 Fresh Basil Leaves, loosely chopped
Directions:
- Place chicken cutlets in a medium bowl and season with salt, pepper, paprika and lemon juice.
- Toss with flour until evenly coated.
- In a pan over medium heat, heat butter and oil.
- When butter melts, add chicken and sauté until golden brown on both sides.
- Stir in sun-dried tomatoes, garlic, capers and mushrooms, and let simmer for about a minute.
- Lower heat, add stock and cream and let simmer an additional 10 minutes.
- Sprinkle with basil and serve over your favorite pasta or risotto. Serves 4-6.
- Sit back, and enjoy your Chicken Antonella!