I made this chicken recipe which was originally posted by Betsy. DH and I both thought it was delicious! I served it with orzo tossed with some olive oil, fresh oregano, salt and pepper as she had suggested, steamed zucchini, and a Romaine, Cucumber, Grape Tomato, Basil Salad.

CHICKEN CUTLETS WITH ARTICHOKES,
TOMATO AND FRESH MOZZARELLA
rec.food.cooking/Nina S. Hevern/2002

"This was yummy! I highly recommend it."

2 skinless boneless whole chicken breasts, halved, the fillets
separated, and pounded 1/4-inch thick to form 4 cutlets
Salt and freshly ground black pepper
1/2 cup all-purpose flour seasoned with salt and pepper, for dredging
the cutlets in
1/4 cup unsalted butter
2 tablespoons olive oil
1 teaspoon minced garlic
1/3 cup dry white wine
1/3 cup fresh lemon juice
8 (1/4-inch-thick) slices tomato
1 cup drained marinated artichoke hearts, sliced
8 (1/4-inch-thick) slices fresh mozzarella
2 tablespoons minced fresh parsley leaves
2 tablespoons fresh basil -- chiffonade

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. Sauté 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 reduced by half.

Remove the skillet from the heat, add the remaining 2 tablespoons of 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 with parsley and basil.

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ROMAINE, CUCUMBER, GRAPE TOMATO, AND
BASIL SALAD WITH RED WINE VINAIGRETTE

2 romaine hearts, washed, dried and cut or torn into bite size pieces
1/2 English (hothouse) cucumber, peeled, cut in half lengthwise, and cut into bite size pieces, crosswise
1/2 green pepper, rinsed, dried, and slivered
1/2 pint grape tomatoes, rinsed in cold water, dried, and halved
2 to 3 tablespoons fresh basil, chopped, or cut into chiffonade

Place all ingredients in a large salad bowl. Toss, just before serving, with Red Wine Vinaigrette.

RED WINE VINAIGRETTE:
1 Tbsp. prepared Dijon-style mustard
4 Tbsp. red wine vinegar
1 tsp. granulated sugar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup canola oil

Place all ingredients except the olive oil in a jar and mix, letting sugar and salt dissolve. Slowly add olive oil a little at a time until all is incorporated, and vinaigrette has emulsified.