Chicken Scaloppini with Mushrooms and Peppers

I wanted to make a simple meal that tasted like I slaved over the stove for hours when I came across this Chicken Scaloppini recipe. I've seen it on menus at various restaurants but never ordered it myself, so I had no idea how it's supposed to taste. Regardless, I still gave this recipe a try and was absolutely BLOWN away by how good this was. Seriously, it took me about 30 minutes to whip everything together and I had dinner ready for Dr. Sweetpea. He definitely was impressed with my attempt at making Chicken Scaloppini for the first time and had two servings in one sitting! The leftovers were gone the next day, it's seriously that good. Definitely try making this yourself for a simple yet delicious meal!

Chicken Scaloppini with Mushrooms and Peppers

(Source: America's Test Kitchen)

3 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

Salt and pepper

6 tablespoons vegetable oil

8 ounces white mushrooms, trimmed and quartered

1 red bell pepper, stemmed, seeded, and cut into thin matchsticks

1 shallot, sliced thin

1/4 cup capers, rinsed

2 garlic cloves, minced

1 1/4 cups chicken broth

3/4 cup white wine

1/4 cup all-purpose flour

3 tablespoons unsalted butter, cut into 3 pieces

1 tablespoon chopped fresh parsley

Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet into even 1/2-inch thickness between 2 pieces of plastic wrap. Pat cutlets dry with paper towels and season with salt and pepper; set aside.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms, bell pepper, shallot, and 1/4 teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes. Add capers and garlic and cook until fragrant, about 1 minute. Add broth and wine and bring to boil, scraping up any browned bits. Cook until slightly thickened and mixture is reduced to 2 cups (measured with vegetables), about 8 minutes. Set aside in measuring cup. Wipe out skillet with paper towels.

Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess, and transfer to plate. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil.

Discard any oil remaining in skillet. Return sauce to now-empty skillet and bring to boil. Once boiling, remove skillet from heat and whisk in butter. Stir in any accumulated juices from platter. Season with salt and pepper to taste. Spoon sauce and vegetables over chicken. Sprinkle with parsley. Serve.