GREEK CHICKEN CUTLETS WITH TOMATOES AND OLIVES

Greek Chicken Cutlets with tomatoes and olives image

Provided by Lynnda Cloutier

Categories Chicken

Time 25m

Number Of Ingredients 12

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

Steps:

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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