Chicken Scaloppini with Mushrooms Peppers Recipe

Chicken Scaloppini with Mushrooms and Peppers
Ingredients: Serve 4 (Perfectly cooked chicken and flavorful sauce by: Cristin Walsh)
3 (6 to 8 ounce) boneless, skinless chicken breasts, trimmed
Salt and Pepper
6 tablespoons vegetable oil
8 ounces white mushrooms, trimme dand quartered
1 red bell pepper, stemmed, seeded. And cut into thin matchsticks
1 shallot, sliced thin
¼ cup capers, rinsed
2 garlic cloves, minced
1 ¼ cup chicken wine
¾ cup white wine
¼ cup all purpose flour
3 tablespoons unsalted butter, cut itno 3 pieces
1 tablespoon chopped fresh parsley

Procedures:

• Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet into even ½ inch thickness between 2 pieces of plastic wrap. Pat cutlets dry with paper towels and season with salt and pepper, set aside.
• Heat 2 tablespoons oil in 12 inch nonstick skillet over medium high heat until just smoking. Add mushrooms, bell pepper, shallot, and ¼ teaspoon salt and cook until liquied has evaporated and vegetables begin to brown, 8 to 10 minutes. Add capers and garlic and cook until fragrant, about 1 minutes. Add broth and wine and bring to boil, scraping up any browned bits. Cook unti slightly thickened and mixture is reduced to 2 cups(measured with vegetables), about 8 minutes. Set aside in measuring cup.wipe out skillet with paper towels.
• Spread flour in shallow dish. Working with 1 cutler at a time, dredge cutlets in flour, shaking off excess, and transfer to plate. Heat 2 tablespoons oil in now empty skillet over medium high heat until just smoking. Add 3 cutlets and cook unti golden and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil.
• Discard any oil remaining in skillet. Return sauce to now empty skillet and bring to boil. Ounce boiling, remove skillet from heat and whisk in butter. Stir in any accumulated juices from platter. Season with salt and pepper to taste. Spoon sauce and vegetables over chicken. Sprinkle with parsley. serve