Friday, August 5, 2011
Greek Chicken Cutlets with Tomatoes and Olives
I decided chicken sounded good for dinner tonight after all the seafood we had on vacation.
I cut two chicken breast halves in two pieces and pounded them to 1/4-inch thick. They were seasoned with salt and pepper and dredged in flour. They were sauteed in olive oil on both sides and then transferred to a plate and covered with aluminum foil. Off heat, some minced garlic went in the same pan and allowed to cook in the residual heat for a minute. The pan was deglazed with white wine and after a few minutes some chicken broth, chopped tomatoes, sliced kalamata olives and lemon juice were added and allowed to cook down by half. The chicken cutlets went back in the pan and cooked for another minute on each side.
Meanwhile I boiled some potato chunks and mashed them once tender. I stirred in some Greek yogurt, olive oil, scallions, lemon zest and salt.
The cutlets were served with the sauce drizzled over and topped with feta cheese and chopped parsley along with the mashed potatoes on the side.