Wednesday, August 31, 2011

Chicken cutlets with balsamic bell pepper sauce

First things first, I apologize for the poor quality of this photo. See, the thing is, I took it with my phone because I couldn't find my camera for the life of me and the food was getting cold, so I had to use the phone. Then, of course, as soon as I was done eating my camera reappeared, but it was too late. The food was all gone.

Saturday morning my friends and I went grocery shopping in Italy. With 100 Euros I bought groceries (and wie, of course) to last me at least 10 days, so I was really excited to get back in the kitchen. After being so lazy for the whole month I kinda missed cooking and enjoying my meals at home. Now I don't have an excuse anymore: my fridge and my pantry are busting with all kinds of food. So beware, readers, I'm going to start posting like crazy again!

Also, the weather is not as hot as it was last week, when it was pretty much unbearable. It's still sunny and beautiful out, but it cools off enough at night that I actually feel like standing in front of the stove. Which brings me to this chicken dish I made for the first time the other night. I had the most beautiful and plump red bell pepper I'd seen in a while, but I didn't want to use it in the usual way, i.e. grilled or baked in the oven with potatoes. So I made a sort of sauce out of it, that I served with sauteed chicken cutlets. While it cooked it smelled divine and once it was ready it was a big hit with everyone. It's definitely one of those dishes that tastes better than it looks!

CHICKEN CUTLETS WITH BALSAMIC BELL PEPPER SAUCE

Serves 4

8 chicken cutlets
Salt and pepper
2 tablespoons balsamic vinegar
2 red bell peppers
1 small onion
EVOO
2 tablespoons capers

Season cutlets with salt and pepper.

In a large skillet sautee chopped onion and bell pepper in olive oil for about 10 minutes. Place vegetables in a food processor and pulse until smooth. Set aside and keep warm..

In the same skillet cook chicken, two minutes per side, then add balsamic vinegar and let it reduce for 30 seconds. Add bell pepper sauce, capers and cook for a minute or two.

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