Chicken Contadina Recipe

Prepare and season chicken

Pat chicken breasts dry with paper towels. If breasts are thick, slice horizontally to make 8 thinner cutlets or pound to about 1/2 inch thickness between plastic wrap. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1 tsp garlic powder.

Dredge

Place 1/2 cup all-purpose flour on a shallow plate and dredge each seasoned cutlet in the flour, shaking off excess.

Sear

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter is foaming and oil is hot, add chicken cutlets in a single layer (work in batches if needed). Sear 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and tent with foil to keep warm. Reserve skillet drippings.

Sauté vegetables

Reduce heat to medium. Add the sliced red and yellow bell peppers and sliced red onion to the same skillet. If skillet looks dry, add another 1 tbs olive oil. Sauté 5-6 minutes until softened and edges begin to brown.

Add garlic and tomatoes

Add the 4 minced garlic cloves and 2 cups halved cherry tomatoes to the skillet. Cook, stirring, 2-3 minutes until garlic is fragrant and tomatoes begin to release juices.

Deglaze and make sauce

Pour 1/2 cup dry white wine (or 1/2 cup chicken broth) into the hot skillet to deglaze, scraping up browned bits from the bottom with a wooden spoon. Allow wine to reduce by half, about 2 minutes. Add 3/4 cup low-sodium chicken broth and 2 tbs fresh lemon juice. Stir in 2 tbs drained capers. Bring sauce to a gentle simmer and cook 2-3 minutes to marry flavors.

Return chicken and finish

Return seared chicken to the skillet, nestling pieces into the sauce and vegetables. Spoon sauce over the chicken and simmer gently 3-4 minutes to reheat and finish cooking. Taste and adjust seasoning, adding remaining 1/2 tsp kosher salt and 1/2 tsp black pepper if needed.

Garnish and serve

Remove from heat. Stir in 1/4 cup chopped fresh parsley and 1/4 cup grated Parmesan cheese if using. Spoon additional lemon juice to taste (up to 1 tbs). Serve chicken contadina hot, with pan vegetables and sauce spooned over. Recommended accompaniments: cooked pasta, polenta, or crusty bread to soak up sauce.