Are you tired of the same old boring weeknight chicken? I know I am! I tried out this recipe from Cuisine Recipes for you and it is quick and very, very yummy!! Here is the link to the original recipe, but I’ve included a few minor changes in the directions below.
http://www.cuisinerecipes.com/2011/07/07/greek-chicken-cutlets/?print=true
Start this recipe by cutting each chicken breast in half horizontally and then pounding it to approximately 1/4 inch thickness. I usually put the chicken between two sheets of wax paper when pounding, but you can also use plastic wrap. Once your chicken has been flattened to the desired thickness, dredge the cutlets in a mixture of flour, salt and pepper. I usually use a pie plate for this task. I wouldn’t do this too far in advance or the chicken will become gummy.
Make sure you get all your ingredients prepped and over near the stove because you will be moving fast! This meal cooks quickly.
Once you have all of your ingredients prepped, you’re ready to cook. The chicken cooks quickly, about six minutes. Have a plate handy, because you’ll need a place for it to rest while you finish the sauce. You’ll quickly deglaze the pan with white wine and then add the rest of the ingredients for a quick sauce. Return the chicken to the pan for a couple of minutes and you’ve got dinner. You can serve this with roasted or mashed potatoes or even rice.
Ingredients
2 boneless chicken breasts
1/2 cup flour
1 tsp salt
1/2 tsp pepper
1/4 cup olive oil
2 garlic cloves, minced or crushed
1/4 cup dry white wine
1/2 cup chicken broth
1 medium tomato, diced
1 2.25 oz. can sliced black olives
1 Tbsp lemon juice
Crumbled feta cheese
Directions
Slice each chicken breast in half horizontally. Between two sheets of wax paper, pound each chicken breast half with a mallet to approximately 1/4 inch thickness. In a pie plate or other shallow dish, combine the flour, salt and pepper. Dredge the cutlets in the flour mixture.
Heat olive oil in a skillet over medium heat. Cook the chicken for four minutes, then flip them and cover the pan for two more minutes. Transfer chicken to a plate and cover with foil or a lid.
Remove the skillet from the burner and let the garlic cook off heat for one minute. With the skillet back on the burner, increase the heat to medium high and deglaze the pan with wine, one to two minutes. Add broth, tomatoes, olives and lemon juice. Bring the mixture to a boil and cook until the liquid is reduce by half, about three minutes. Return the chicken to the skillet. Cook one additional minute per side.
Serve cutlets with the sauce and the crumbled feta.
Diane Does It! 