Ruby Tuesday Chicken Fresco (Copycat)
Grilled chicken breast topped with fresh tomato slices and a buttery lemon sauce.
Ingredients
- 1-⅓ pounds boneless chicken breast pounded to ½ inch thickness and grilled or panfried in skillet
- 2 tomatoes sliced
- 4 Tablespoons butter
- 2 Tablespoons lemon juice freshly squeezed
- ¼ cup white wine
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 ounces parmesan cheese grated
- 1-½ teaspoons flour
- balsamic vinegar glaze to taste
Instructions
- Pound chicken to about ½" thickness and cut into serving sized pieces - 4 total
- Slice tomatoes, salt lightly on both sides, and set aside for excess juices to drain.
- Grill chicken or cook in skillet with cooking spray, salt and pepper. Set aside to keep warm.
- Melt butter in medium sized skillet over medium low heat.
- Stir in lemon juice, wine, salt, pepper and parmesan.
- Whisk flour into sauce, stirring constantly to thicken slightly.
- Pat tomato slices with paper towels to dry.
- Top chicken with tomato slices, sauce and then drizzle with a good quality balsamic vinegar glaze.
Notes
- Top quality balsamic vinegar can be used. Glaze is richer and thicker.
- Chicken cutlets from market are typically too thin. Buy your own boneless chicken breast and pound to desired thickness (about ½ inch).
Nutrition
Calories: 226kcalCarbohydrates: 4gProtein: 14gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 64mgSodium: 656mgPotassium: 324mgFiber: 1gSugar: 2gVitamin A: 986IUVitamin C: 12mgCalcium: 182mgIron: 1mg
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