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.

I served this with Orzo pasta which I tossed with olive oil, fresh oregano, salt and pepper. I also made a salad of romaine hearts, radicchio, and hearts of palm tossed with a dressing of olive oil, lemon juice, balsamic vinegar, Italian seasoning, sugar, salt and pepper.