Serves: 4
Total Calories: 308
1 Place the chicken slices between two sheets of plastic wrap. Gently pound the slices to about 1/4-inch thickness. Sprinkle the chicken well with salt and pepper.
2 In a large skillet, melt the butter with the olive oil over medium heat. Pat the chicken dry. Add the chicken and sage to the pan. Cook the chicken until golden brown, about 4 minutes. Turn the pieces with tongs and brown the other side, about 3 minutes more. Transfer the pieces to a plate.
3 Add the peas and lemon juice to the skillet and stir well. Add salt and pepper to taste. Cover and cook 5 minutes, or until the peas are almost tender.
4 Return the chicken pieces to the skillet and cook, turning them once or twice, until heated through. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Cutlets with Sage and Peas recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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