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Lunch / Dinner

Greek Chicken Cutlets with Tomatoes & Olives

If you like tender chicken, fresh lemon, juicy tomatoes, and ripe olives, then this Greek dish will fit perfectly on your dinner plate.

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Ingredients

POUND:

HEAT:

The cutlets can be pounded, seasoned, and dusted with flour ahead, then chilled. And all of the other ingredients can be prepped a few hours ahead.

Instructions

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 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.

Gently pound chicken pieces with glancing taps until each cutlet is an even thickness.

Gently pound chicken pieces with glancing taps until each cutlet is an even thickness.

Cook garlic off heat, then deglaze pan with wine over direct heat and reduce until evaporated.

Cook garlic off heat, then deglaze pan with wine over direct heat and reduce until evaporated.

Add olives to the pan with broth, tomatoes, and lemon juice to make a sauce for the chicken.

Add olives to the pan with broth, tomatoes, and lemon juice to make a sauce for the chicken.

Nutritional Facts

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