Greek Chicken Cutlets with tomatoes and olives

Lynnda Cloutier


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

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10 Min


15 Min




2 boneless skinless chicken breasts, cut in half, 5 to 6 oz. each
salt and pepper
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

Directions Step-By-Step

Pound 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.
Heat 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.
Off 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