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