Easy Peperonata Chicken - Vegan and Gluten Free!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Italian
Serves: 4
Ingredients
  • 1 medium Vidalia onion, sliced
  • 2 cups slivered red, yellow and orange sweet mini peppers (no more than ¼” thick)
  • Sea salt
  • 3 cloves garlic, peeled and thinly sliced
  • ½ - 1 tsp red pepper flakes
  • 1 14 ounce can diced organic tomatoes, drained with ¼ cup of the juice reserved (or 1½ cups diced organic cherry tomatoes plus 2-3 tablespoons of organic tomato juice)
  • 2 sprigs rosemary
  • 1 package Gardein Chick’n Scallopini
  • ⅓ cup King Arthur Gluten-Free Flour
  • Sea salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1-2 tablespoons chopped Italian parsley
Instructions
  1. Heat a large skillet and add the olive oil. Sauté the onions, sliced mini peppers, and a little sea salt over medium high heat for about 6-7 minutes. Reduce the heat to medium and add the sliced garlic and hot pepper flakes and cook for another 5 minutes. At this point, the onions and peppers should be softened and starting to brown.
  2. Stir in the tomatoes, the juice, and the rosemary sprigs. Turn the heat to medium low and cover the skillet. Cook for about 10-15 minutes until most of the liquid has evaporated.
  3. While the peppers, onion, and tomatoes are cooking, put the flour into a shallow bowl and add salt and pepper to season the flour. Dredge each of the four frozen cutlets on both sides in the seasoned flour mixture while you heat the additional olive oil in another skillet.
  4. Sauté the flour-dredged cutlets over medium-high heat, 2 minutes per side. Put the cooked cutlets on a plate or serving dish while you finish the peperonata.
  5. Uncover the skillet. The peppers should look moist and juicy, but most of the liquid should be evaporated. Stir in the red wine vinegar and parsley. Taste and adjust the seasonings, adding a bit more salt and pepper if needed.
Notes
© 2017 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/easy-peperonata-chicken-vegan-and-gluten-free/