greek chicken cutlets with tomatoes and olives
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
prep time
10 Min
cook time
15 Min
method
Saute
yield
2 serving(s)
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
How To Make greek chicken cutlets with tomatoes and olives
-
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.
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Step 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.
-
Step 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
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