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

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

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