Greek Chicken Cutlets with tomatoes and olives

Lynnda Cloutier

By
@eatygourmet

The cutlets can be pounded, seasoned and dusted with flour ahead, then chilled. And all of the other ingredients can be prepared a few hours ahead. source unknown

Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
10 Min
Cook:
15 Min
Method:
Saute

Ingredients

2 boneless skinless chicken breasts, cut in half, 5 to 6 oz. each
salt and pepper
flour
1/4 cup olive oil
1 tsp. minced garlic
1/4 cup dry white wine
1/2 cup low sodium chicken broth
1/3 cup diced fresh tomatoes
2 tbsp. sliced kalamata olives
1 tbsp. fresh lemon juice
crumbled feta cheese
chopped fresh flat leaf parsley

Step-By-Step

1Pound chicken with a meat mallet between sheets of plastic wrap to 1/4 inch thick. Season cutlets with salt and pepper and dust with flour.
2Heat oil in sauté pan over medium heat. Sauté cutlets til golden on one side, 4 minutes. Flip cutlets and cover pan; sauté 2 minutes more. Transfer cutlets to a plate and tent with foil.
3Off the heat, add garlic to same pan and allow to cook in residual heat, 1 minute. Deglaze pan with wine over medium high heat til wine is evaporated, 1 to 2 minutes. Add broth, tomatoes, olives and lemon juice. Bring to a boil and reduce mixture by half, 3 minutes. Return cutlets to the pan and cook 1 minute per side. Serve sauce over cutlets and top with feta and parsley. Serves 2

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Greek