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greek chicken cutlets with tomatoes and olives

★★★★★ 1
a recipe by
Lynnda Cloutier
Mission Viejo, CA

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

★★★★★ 1
serves 2
prep time 10 Min
cook time 15 Min
method Saute

Ingredients For greek chicken cutlets with tomatoes and olives

  • 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

How To Make greek chicken cutlets with tomatoes and olives

  • 1
    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.
  • 2
    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.
  • 3
    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

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