Greek Chicken Cutlets with Tomatoes & Olives

By nurseliz

Ingredients

• POUND:
• 2 boneless, skinless chicken breasts, cut in half (5–6 oz. each)
• Salt and black pepper
• All-purpose flour
• HEAT:
• 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
• Pound breasts with a meat mallet between sheets of plastic wrap to 1⁄4-inch thick. Season cutlets with salt and pepper and dust with flour.
• Heat oil over medium in a sauté pan. Sauté cutlets until golden on one side, 4 minutes. Flip cutlets and cover pan; sauté 2 minutes more. Transfer cutlets to a plate, tent with foil, and set aside.
• Add garlic off heat to same sauté pan a

Preparation

Step 1

and allow it to cook in residual heat, 1 minute. Deglaze pan with wine over medium-high heat until wine is evaporated, 1–2 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.

Nutrition Information
Per serving: 424 cal; 31g total fat (5g sat); 70mg chol; 330mg sodium; 4g carb; 0g fiber; 28g protein