Description
Chicken Pizzaiola is a delicious Italian-American dish featuring tender chicken cutlets in a savory tomato-based sauce with mushrooms and peppers. This hearty and flavorful meal is perfect for a cozy dinner with crusty bread to soak up all the delicious sauce.
Ingredients
Scale
Chicken:
- 2 pounds (908g) chicken cutlets, thin sliced and cut into 5” pieces
- Salt and pepper, to taste
- 1 cup (130g) flour for dredging, you will not use it all
Sauce:
- 1 28-ounce can plum tomatoes, hand crushed or blender pulsed
- 3 ounces (85g) tomato paste
- 1/2 cup (120g) dry white wine (optional)
- 1 pound (454g) cremini mushrooms, sliced
- 2 large red bell peppers, sliced
- 6 cloves garlic, sliced
- 1 1/2 teaspoons dry oregano, plus more to taste
- 1/4 packed cup fresh basil, torn to finish
- 1/4 cup (60g) olive oil, divided
- 3 tablespoons (45g) extra virgin olive oil for finishing
Instructions
- Pound and Season Chicken: Pound the chicken cutlets to 1/4 to 3/8″ thickness, season with salt and pepper, and dredge in flour.
- Sear Chicken: Sear the chicken in olive oil until golden brown on both sides. Set aside.
- Cook Vegetables: Sauté mushrooms, peppers, and garlic until softened. Add wine, if using, and simmer.
- Make Sauce: Stir in tomato paste, plum tomatoes, oregano, and mushrooms. Adjust seasoning.
- Combine and Serve: Return chicken to the pan, warm through, and finish with basil and extra virgin olive oil. Serve hot with crusty bread.
Notes
- Thinly sliced and uniformly pounded chicken ensures even cooking.
- Excess flour should be shaken off after dredging.
- Sicilian oregano enhances the pizza sauce flavor.
- Optional dry white wines include Pinot Grigio, Sauvignon Blanc, or Chardonnay.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 730mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 110mg
