Chicken Campagnola Recipe

Prepare chicken

Slice the chicken breasts horizontally to make 4 thinner cutlets (about 1/2-inch thick). Pat dry with paper towels and season both sides with kosher salt and freshly ground black pepper.

Dredge lightly

Place the flour on a plate and lightly dredge each cutlet, shaking off excess. This will help the sauce adhere and slightly thicken the pan juices.

Heat a large skillet (10–12 inch) over medium-high heat. Add 1½ tablespoons olive oil and 1 tablespoon butter. When the butter stops foaming and oil shimmers, add chicken cutlets in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden-brown and an instant-read thermometer reads 160°F (cuts should be slightly underdone as they will finish in the sauce). Transfer chicken to a plate and tent with foil to rest.

If you haven't roasted peppers yet: roast whole bell peppers over a gas flame or under broiler until charred on all sides, place in a bowl covered with plastic wrap for 10 minutes, then peel and slice. Alternatively use jarred roasted peppers, drained and sliced.

In the same skillet over medium heat, add remaining 1/2 tablespoon olive oil. Add the diced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring so it does not brown.

Add the roasted red and yellow pepper slices to the skillet and sauté 1–2 minutes to heat through and pick up flavors from the pan.

Stir in the diced tomatoes and cook 2–3 minutes until they begin to break down and release juices.

Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Increase heat to medium-high and simmer 2–3 minutes to reduce the wine by about half.

Add the chicken stock, capers, red pepper flakes and lemon juice. Bring to a gentle simmer and cook 3–4 minutes to meld flavors.

Return the browned chicken and any accumulated juices to the skillet, nestling cutlets into the sauce. Reduce heat to medium-low, cover loosely, and simmer 4–5 minutes more until chicken reaches 165°F and sauce slightly thickens.

If using, stir in the heavy cream and the remaining 1 tablespoon butter; simmer 30–60 seconds to incorporate and give the sauce a silky texture. Taste and adjust seasoning with salt and pepper as needed.

Stir in chopped parsley just before serving to preserve freshness.

Serve chicken topped with the peppers and sauce. Garnish with extra parsley and a lemon wedge if desired.