Chicken Cutlets with Tomato, Artichokes and Mozzarella

I printed out this recipe about 7 or 8 years ago but had never made it. Until tonight. I didn't have the artichoke hearts called for in the recipe but for some reason had a can of artichoke bottoms in the pantry. Okay - that would work. Just dice them up and we'll be good to go. Unfortunately, as I was trying to get the can open, I sliced my finger open. I hate when I do stupid stuff like that. I just wrapped it tight, and eventually the bleeding stopped. Gag. But I had my dinner halfway done, and I was bound and determined to complete it. Once I stopped feeling like I was going to pass out, I got the chicken pounded thin, seasoned and dredged in flour, and into the skillet. Measure everything out ahead of time and it goes together in no time at all. And the pay off? Delicious! This is going into my regular repertoire. No doubt about it.

Chicken Cutlets with Artichokes, Tomato, and Mozzarella

boneless, skinless chicken breast halves, pounded 1/4" thick
Salt, to taste
Freshly-ground black pepper, to taste
1/2 cup all-purpose flour, seasoned with salt and pepper, for dredging the cutlets
1/4 cup unsalted butter, divided
2 Tablespoons olive oil
1 teaspoon minced garlic, or to taste
1/4 cup dry white wine
1/4 cup fresh lemon juice
8 slices tomato, 1/4"-thick
1 cup sliced drained marinated artichoke hearts
8 slices mozzarella, 1/4"-thick
2 tablespoons minced fresh parsley leaves

Sprinkle the chicken cutlets with salt and pepper, to taste, and dredge them in the flour, coating them thoroughly and shaking off the excess.

In a heavy skillet, heat 2 tablespoons of the butter and the oil over moderately-high heat until the foam subsides. Saute the cutlets in 2 batches for 1 minute on each side, or until they are just cooked through, transferring them as they are cooked to a heated flameproof platter.

Remove the skillet from the heat, add the garlic, and cook it over moderately-low heat, stirring, until it just begins to color. Add the wine and the lemon juice and simmer the mixture until it is reduced by half.

Remove the skillet from the heat, add the remaining 2 tablespoons butter, and swirl the skillet until it is incorporated. Pour the sauce over the cutlets and top the cutlets with the tomato, the artichoke hearts, and the mozzarella. Broil the cutlets under a preheated broiler about 3 inches from the heat until the mozzarella is melted and sprinkle the cutlets with the parsley.

Yield: 4 servings

Source: Foodtv Recipes