Get ’Em While They’re Hot!

Now is the perfect time to enjoy peppers in all their late-season ripeness.


Photo by Laura Petrilla

They soak up the sun all summer in our gardens and reward us with fruits that are bright, shiny and colorful. They can be eaten raw, cooked or even pickled, with flavors from mild to dangerously hot. They are peppers, and now is a perfect time to enjoy them in all their late-season ripeness. The capsaicin in chili peppers provide a healthy dose of vitamin C—among other benefits. Here’s a recipe that takes advantage of different pepper varieties that add color and flavor to a simple chicken dish.

Chicken Scaloppini with Mixed Peppers and Onions

Ingredients
3 boneless, skinless
chicken breasts
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground thyme
3 tablespoons olive oil, divided
1 tablespoon butter
2 cups peppers, trimmed and cut into strips
1 cup onion, cut into strips
1/2 cup white wine
1 1/2 cups chicken stock

Directions
Trim the cutlets, and chop them into very thin slices. Season the flour with salt, pepper and thyme, and dredge the chicken slices. Reserve one tablespoon of the dredging flour.

Heat two tablespoons of olive oil in a large skillet, then add butter. When the butter stops foaming, add the chicken slices and cook until golden brown.

Remove the chicken, and place it on a platter. Add the other tablespoon of olive oil to the pan along with the onions and peppers.

Increase the heat, and cook, stirring until the vegetables start to caramelize. Reduce the heat, and add the reserved flour.

Stir and cook for another two or three minutes (until the flour starts to darken). Add the white wine, and cook until almost reduced.

Add the chicken stock, and bring to a boil. Place the chicken back in the pan, and lower the heat to a simmer. Cover pan, and let chicken cook for another 10 minutes until it is thoroughly cooked and the sauce has thickened.

*

Chris Fennimore is the director of programming at WQED and the producer/host for QED Cooks.  Follow his blog on food and family at wqed.org/tv/cooks/chrischat.

Edit Module

Edit ModuleShow Tags

Hot Reads

Pittsburgh's Best Restaurants 2015

Pittsburgh's Best Restaurants 2015

Which 33 establishments did our independent Restaurant Review Panel include among its top picks this year? Find them here.
The Right Recipe: Spy Inside 5 Killer Kitchens

The Right Recipe: Spy Inside 5 Killer Kitchens

Executive chefs often are given much of the credit for their restaurants’ success, but that praise would be hard to bestow if each did not lead an outstanding kitchen brigade.
The Beginner's Garden: How to Easily Create a Summer Eden

The Beginner's Garden: How to Easily Create a Summer Eden

From ferns to forsythia, there are ample growth opportunities for creating a gorgeous, low-maintenance garden this year in your own backyard.
PittGirl Believes She is Totally Right about the Pittsburgh Left

PittGirl Believes She is Totally Right about the Pittsburgh Left

In this case, as in most others, it's better to give than take.
Edit ModuleShow Tags

The 412

Bow Wow: Pittsburgh Gets Props for Dog Parks

Bow Wow: Pittsburgh Gets Props for Dog Parks

The city earned a No. 1 ranking for giving our four-legged friends plenty of room to roam.
Idlewild Park Opening with New Ride

Idlewild Park Opening with New Ride

The park begins its 138th season this weekend.
Booze is Back: Voters End Prohibition in 2 Pittsburgh Suburbs

Booze is Back: Voters End Prohibition in 2 Pittsburgh Suburbs

Tuesday's vote overturns a more than 80-year-ban on liquor sales.
CMU Prof Explores Nature of Universe with Morgan Freeman

CMU Prof Explores Nature of Universe with Morgan Freeman

Jesse Schell, appearing on the Science Channel, takes a crack at a truly mind-bending question.
Edit ModuleShow Tags

Hot Reads

Pittsburgh's Best Restaurants 2015

Pittsburgh's Best Restaurants 2015

Which 33 establishments did our independent Restaurant Review Panel include among its top picks this year? Find them here.
The Right Recipe: Spy Inside 5 Killer Kitchens

The Right Recipe: Spy Inside 5 Killer Kitchens

Executive chefs often are given much of the credit for their restaurants’ success, but that praise would be hard to bestow if each did not lead an outstanding kitchen brigade.
The Beginner's Garden: How to Easily Create a Summer Eden

The Beginner's Garden: How to Easily Create a Summer Eden

From ferns to forsythia, there are ample growth opportunities for creating a gorgeous, low-maintenance garden this year in your own backyard.
PittGirl Believes She is Totally Right about the Pittsburgh Left

PittGirl Believes She is Totally Right about the Pittsburgh Left

In this case, as in most others, it's better to give than take.
On Par with Arnie, She is America's 'Queen of Golf'

On Par with Arnie, She is America's 'Queen of Golf'

The world of golf may have been slow to embrace women, but Sewickley amateur Carol Semple Thompson always has found her way into the club.
Last in the Water But First at the Finish Line

Last in the Water But First at the Finish Line

Penn State Behrend swimmer Mia Pietropola’s deafness may give her competitors an advantage at the starting blocks. She beats them anyway.
Edit ModuleShow Tags Edit Module