Sauteed Chicken Cutlets with Peach Brandy Glaze
Description: This dish is full of flavor and great for lunch or dinner.
1 cup of shredded fresh mozzarella cheese
2 Tbsp of butter
2 Tbsp olive oil
1 small onion, finely sliced
2 cups of bell pepper, finely sliced
1/4 tsp ground dry mustard
salt and pepper to taste
Extra Virgin Olive Oil, a few turns of the pan
1 pound chicken tenders, 1/8 inch thick. You can do this three ways, buy chicken tenders pre-cut, buy chicken cutlets and then just slice them into tenders, or turn a chicken breast into a cutlet by cutting it in half crosswise (so you would get 4 chicken cutlets out of 2 chicken breasts) and then cut them into tenders
1/2 cup of Peach Brandy Glaze (I used Tastefully Simple, I will give you the ingredient list at the end if you would like to try to make your own)
1 Tbsp spicy brown or Dijon mustard
For the bottom:
1 loaf of Artisan bread (I used Vienna), sliced in 1 1/2 inch angle slices
1 Tbsp melted butter
2 gloves of grated garlic
1. Melt butter and olive oil in a skillet. When butter begins to foam add onion and pepper slices, dry mustard and salt and pepper. Saute until onions are translucent and peppers are soft. When they are done set aside.
2. In the same skillet that you cooked the onions and pepper, hear your EVOO, then add your chicken tenders, peach brandy glaze and mustard. Cook until chicken is brown and cooked all the way through.
3. Melt remaining butter and grated garlic together. Brush over one side of your sliced bread. Toast under your broiler until nice and golden brown.
4. Top bread with chicken, then with onions and pepper and finish it off with grated cheese. Stick it back in the oven under your broiler until the cheese melts. ENJOY!
Peach Brandy Glaze Ingredients:
Red chili puree
dehydrated minced onion
natural peach brandy flavor
dehydrated roasted minced garlic
crushed red pepper flakes
natural smoke flavor
If you come up with a good combination of these things please let me know!