Greek Chicken Cutlets - with Tomatoes and Olives
Created by Derf on August 31, 2013
- Servings: 2
- Prep Time: 15m
- Cook Time: 15m
- Recipe #10433
Ingredients
- 2 chicken breast, boneless, skinless (about 5 ounces each)
- Salt and freshly ground black pepper to taste
- All purpose flour
- 1/4 cup oil (olive oil)
- 1 teaspoon garlic (chopped)
- 1/4 cup white wine, dry
- 1/2 cup chicken broth (low sodium type)
- 1/3 cup tomatoes, fresh (diced)
- 2 tablespoons olives, black (sliced - or Kalamata olives)
- 1 tablespoon fresh lemon juice
- 1/4 cup feta cheese (crumbled)
- 1 tablespoon fresh parsley (chopped)
How to Make
-
Step 1: Pound chicken with a meat mallet between sheets of plastic wrap to 1/4 inch thick. Season with salt and freshly ground pepper and dust with flour.
-
Step 2: Heat oil in saute pan over medium heat, saute cutlets until golden on one side, about 4 minutes. Flip cutlets and cover pan, saute 2 minutes more. Transfer cutlets to a plate and tent with foil.
-
Step 3: Off heat, add garlic to same saute pan and allow it to cook in rideual heat, 1 minute. Deglaze pan with wine over medium high heat until wine is evaporated, 2 minutes. Add broth, tomatoes, olives and lemon juice, bring to a boil and reduce mixture by half about 3 minutes. Return cutlets to pan and cook 1 minute per side. Serve sauce over cutlets and top with feta cheese and parsley.
Nutritional Facts
- Serving Size: 1 (200 g)
- Calories 331.6
- Total Fat - 31.3 g
- Saturated Fat - 5.6 g
- Cholesterol - 76 mg
- Sodium - 421.4 mg
- Total Carbohydrate - 3 g
- Dietary Fiber - 0.7 g
- Sugars - 1 g
- Protein - 9.6 g
- Calcium - 150.7 mg
- Iron - 1.6 mg
- Vitamin C - 10.6 mg
- Thiamin - 0 mg