| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Gma3 |
1 |
servings |
INGREDIENTS
| 4 |
|
Chicken cutlets; up to 6 |
| 2 |
tb |
Olive oil |
| 1/3 |
c |
Flour |
| 3 |
|
Red bell peppers roasted; seeded and cut into |
|
|
; strips |
| 2 |
lg |
Garlic cloves minced |
| 3 |
tb |
Small capers in brine rinsed in cold |
|
|
; water |
| 3 |
tb |
Pignoli; (roasted) |
| 1 |
c |
Dry white wine |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. Wash and dry chicken cutlets.Sprinkle salt and pepper on both
sides and dip them in flour to coat lightly. Heat the oil in a non
stick frying pan. Brown the cutlets lightly on both sides on medium
high heat. Do not overcook.
2. Place cutlets in a dish when all done. In the same pan add the
garlic and saute for a few seconds, then add the capers, peppers and
pignoli and saute everything for a minute or so, add the wine, adjust
the seasonoing and put the chicken back in the pan.
3. Cook everything together for about 2 minutes until sauce thickens.
Place chicken in a serving platter and pour all that wonderful sauce
over it.
4. Serve immediately with your favorite potatoes and rice and enjoy!
To roast your own peppers
1. Place each pepper right on top of your gas burner or your outdoor
grill and char until black all over. When cool enough to handle, peel
the black skin off, take the seeds out and cut into strips. You can
also buy them in a jar 12 ounce (roasted peppers) at most
supermarkets or Italian markets.
To roast pignoli
1. Place pignoli in a heated small frying pan on medium high heat and
keep shaking pan back and forth until pignoli are all nice and golden
all over.
Recipes copyright C1999 Cut the Calories Cook-Off Contest.
Converted by MC_Buster.
NOTES : From Clelia Graceffa Egan, In the GMA Cut the Calories
Cook-Off Contest
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”