Chicken with Baby Bell Peppers
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces baby bell peppers, stems removed
- 1/3 cup finely grated Pecorino-Romano, plus more, for serving
- 1 teaspoon freshly squeezed lemon juice
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 8 thin chicken breast cutlets, about 1 1/2 pounds
- 2 tablespoons extra-virgin olive oil, plus more, for the pan
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