Chicken Cutlets With Artichokes, Tomato And Mozzarella(Serves 2) - cooking recipe

Ingredients

1 skinless, boneless whole chicken breast, halved, the pieces pounded 1/4-inch thick to form 4 cutlets
1/4 c. all-purpose flour, seasoned with salt and pepper
2 Tbsp. unsalted butter
1 Tbsp. olive oil
1/2 tsp. minced garlic
2 Tbsp. dry white wine
2 Tbsp. fresh lemon juice
4 (1/4-inch thick) slices tomato
1/2 c. marinated artichoke hearts
4 (1/4-inch thick) slices Mozzarella
1 Tbsp. fresh parsley, minced

Preparation

Sprinkle chicken cutlets with salt and pepper and dredge in flour, shaking off excess.
In a heavy skillet, heat 1 tablespoon butter and the oil over moderately high heat until foam subsides and saute the cutlets until they are just cooked through, transferring to a heated platter.
Remove skillet from heat.
Add the garlic; cook over moderately low heat.
Add the wine and lemon juice and simmer until reduced by half.
Remove from heat; add remaining 1 tablespoon butter and swirl until incorporated.
Pour sauce over cutlets and top cutlets with tomato, artichoke hearts and Mozzarella.
Broil about 3 inches from heat until cheese is melted.
Sprinkle with parsley.