Chicken Cutlets with Cherry Tomatoes and Basil

by Mugnaini on April 22, 2013 in Poultry

Chicken Cutlets with Cherry Tomatoes and Basil

Serves 4
Roasting Oven Environment


  • 4 boneless, skinless chicken breasts, about 6 ounces each
  • 2 teaspoons salt, divided
  • 1/2 cup all-purpose flour
  • 1 to 2 tablespoons olive oil
  • 2 shallots, chopped
  • 1 clove garlic, chopped
  • 1 basket cherry tomatoes
  • 1/4 cup dry white wine
  • 1 tablespoon capers
  • 1/4 cup chopped basil
  • 3 tablespoons cream


Place chicken breasts between two sheets of plastic and pound until 1/2 inch thick. Season cutlets with 1 1/2 teaspoons salt and then lightly dredge with flour, shaking off any excess.

Place a sauté pan large enough to hold two cutlets in the oven; heat for 5 minutes. Add 1 tablespoon oil and then heat for 30 seconds more. Place the chicken cutlets in the pan in a single layer. Turn the chicken when it is lightly browned, about 4 minutes. Cook for about 4 minutes more. Remove to a plate, cover, and set aside in a warm place. Cook the remaining chicken, adding more oil to the pan if necessary. In the now empty sauté pan, add the shallots, garlic, and tomatoes. Cook for about 3 minutes, or until the tomatoes begin to burst. Add the wine and capers and cook for 2 minutes more. Stir in the basil and cream. To serve, place chicken on a serving platter and pour the sauce over the top.

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