Grilled Chicken Cutlets
Pickled Sweet Cherry Pepper Sauce
Grilled chicken breasts can be pretty boring, right? But here, a vivacious sweet cherry pepper sauce adds bright tangy flavor and a pop of color to simple chicken cutlets. Serve the smoky juicy chicken over mixed greens, and the sauce doubles as a dressing.
In fact, this sauce has so much personality that the chicken needs no marinade. Just coat the cutlets with olive oil, season with salt and pepper, then toss them on a hot grill. An efficient cook could have this fabulous low-carb dish prepped and plated in less than 15 minutes. Here’s to summer grilling season!
Pickled Sweet Cherry Pepper Sauce Recipe
Coat chicken cutlets with olive oil. Season with salt and pepper. Grill over high heat until just cooked through and juices run clear (about 5 minutes). Transfer to a platter.
- 2 T. olive oil
- 6 garlic cloves, thinly sliced
- 12 sweet cherry peppers – rinsed, drained, halved
- 1/4 c. dry vermouth
- 1/4 c. chicken stock
- 2 t. dijon mustard
Meanwhile, in medium sauté pan over medium heat, heat oil then add garlic, swirl to coat garlic with oil. Then add peppers, cook until garlic is golden, about 3 minutes. Raise heat to high, add vermouth, stock, mustard, and any accumulated chicken juices and stir gently to combine. Cook until reduced by half, about 3 minutes. Makes enough for 4 chicken cutlets.
Plate chicken over mixed greens. Spoon sauce on top. Alternatively, serve with steamed white rice.
Old School Pork Chops
This chicken cutlet recipe was inspired by Old School Pork Chops recipe here.
#SummerSoiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite SUMMERTIME dishes. GRILLED CHICKEN kicks off the lineup for 2016.
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