 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Ingredients:
1 pound(s) chicken pounded thin |
1 teaspoon(s) garlic chopped |
1/4 cup(s) dry white wine until evaporated |
1/2 cup(s) chicken broth |
1/3 cup(s) diced tomatoes |
2 tablespoon(s) sliced kalamata olives |
1 tablespoon(s) lemon juice |
Directions:
1. After pounding chicken, season with flour, salt, pepper. Add 1/4 olive oil to pan. Heat over medium in skillet, saute until cutlets are brown on each side. Transfer chicken to plate and cover with foil. Add garlic and the other 5 ingredients. Bring to boil and reduce mixture by half, about 3 minutes. Return cutlets to pan for 1 minute per side. Add the crumbled feta and the parsley to top when done.
|
|