Chicken with Roasted Red Peppers and Mozzarella

INGREDIENTS

• 3 chicken breasts filleted and pounded flat, or 6 chicken cutlets
• 1 cup flour for dredging only
• 1/4 cup olive oil
• 1 tablespoon unsalted butter
• 8 cloves garlic sliced
• 1 1/2 cups low-sodium chicken stock
• 1 cup dry white wine
• 2 tablespoons lemon juice
• 6 large red roasted peppers or enough to cover chicken in one layer
• 10 slices mozzarella cheese or enough to cover each piece of chicken
• salt and pepper to taste
• 3 tablespoons cold unsalted butter cubed
• 1/4 cup minced flat-leaf Italian parsley

DIRECTIONS

1. Pat the chicken cutlets dry and season both sides with salt and pepper. Dredge cutlets in flour and shake off the excess. Place the chicken on a parchement paper lined baking sheet.
2. Heat a stainless steel pan to medium heat for 3 minutes. Add the olive oil. Once shimmering, add 1 tablespoon of butter and sear the cutlets on both sides until browned (about 3 minutes per side). Work in batches to not overcrowd the pan. Place all of the seared chicken on a plate and tent with foil.
3. If the pan is dry, add 2-3 more tablespoons of olive oil along with the garlic. Saute the garlic until golden then add the chicken stock, wine, and lemon juice. Turn the heat to high and bring the sauce to a boil. Scrape the bottom of the pan with a wooden spoon to dislodge all of the brown bits.
4. Turn the broiler on and set the rack to the second highest level.
5. Once the sauce reduces by half, turn the heat off and place the chicken into the pan. Top each piece with a layer of red roasted pepper then the mozzarella cheese. Spoon a touch of the sauce on top of each cutlet and place the pan in oven to broil and melt the cheese. Watch carefully, making sure it doesn't burn, but let it cook enough to thourougly brown the cheese.
6. Remove the pan from the oven and place the chicken pieces on a platter. Whisk in the butter, 1 cube at a time. Taste test and season with salt and pepper. Mix in the parsley. Pour the sauce over the chicken and serve. Enjoy!

NOTES

• Pan size. A 14-inch pan works best. You might not be able to fit all of the chicken in a 12-inch pan. If so, transfer the chicken and sauce to a baking dish or sheet pan before broiling.
• Chicken. This uses 3 chicken breasts, filleted and pounded flat into 6 pieces.  You can use 6 chicken cutlets or roughly 1.5 pounds instead.
• Red roasted peppers.  One layer of red roasted peppers is all that is required.  A 24-ounce jar will be more than enough for all of the chicken.
• Cheese.  Any melting cheese will work.  American muenster cheese, fontina, or soft provolone can be subbed for the mozzarella.
• Leftovers.  Chicken with roasted red peppers and mozzarella can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.