Chicken Scaloppine With Peppers - cooking recipe

Ingredients

2 large boneless skinless chicken breasts
1/3 cup olive oil
1/2 cup flour
2/3 cup dry white wine
1 None lemon, juiced
2 tbsp butter
1/2 cup chopped flat-leaf parsley
None None FOR THE PEPPERS
1/2 cup extra virgin olive oil
1 large red onion, thinly sliced
2 medium potatoes, peeled and cut into 1/2-inch dice
2 large red peppers, halved, seeded and thinly sliced
2 large tomatoes, quartered, peeled and thinly sliced
1 tbsp red wine vinegar
1 tsp sugar
5 None basil leaves, torn

Preparation

Cut each chicken breast lengthwise into 4 equal pieces, so they resemble chunky medallions. Turn them on their side and place between 2 layers of plastic wrap. Gently flatten with a meat mallet or small skillet until about 1/8 inch thick. Refrigerate for 10 mins.
Meanwhile, for the peppers, heat half the extra virgin olive oil in a large skillet on medium heat. Saute onion and potato for 6-8 mins. Add remaining oil then peppers. Increase heat to high. Add tomatoes and cook for 10 mins. Add vinegar and sugar; cover and cook on medium heat for 15 mins or until potatoes are soft. Remove from heat. Season and stir in basil. Set aside.
For the scaloppine, heat the olive oil in a large skillet on medium-high heat. Dust chicken medallions on both sides with flour, shaking off the excess.
Season medallions. Cook for 2-3 mins on each side. Remove chicken from pan. Deglaze pan with wine and lemon juice; cook until reduced by half. Whisk in butter and parsley.
To serve, place pepper mixture on plate. Arrange chicken on top and spoon on the sauce.