Greek Chicken Cutlets with tomatoes and olives

1
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

Add to Grocery List

  • ·
    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

Step-by-Step

  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

Printable Recipe Card

About Greek Chicken Cutlets with tomatoes and olives

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




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