A quick recipe for busy weeknights.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 4 servings
- 2 boneless skinless chicken breasts (about 400 g)
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon garlic powder
- 1/3 cup all-purpose flour
- 3 tablespoons unsalted butter
- 1 sweet yellow pepper , cut in chunks
- Quarter large red onion , sliced
- 2 cups cherry tomatoes
- 4 sprigs fresh rosemary
- 1/2 cup dry white wine
- 1 cup sodium-reduced chicken broth
- 20 Kalamata olives , pitted
- 2 tablespoons capers
- 1/4 cup shaved Parmesan cheese
- 1/4 cup coarsely chopped fresh parsley (optional)
Place 1 chicken breast on cutting board. Holding knife blade parallel to board and with opposite hand on top of chicken, slice horizontally all the way through breast to form 2 thin cutlets; repeat with remaining breast. Using meat mallet or bottom of heavy pan, flatten chicken to even thickness. Sprinkle chicken all over with salt, pepper and garlic powder. Place flour in shallow dish; lightly coat each cutlet with flour, shaking off excess.
In large skillet, melt 1 tbsp of the butter over medium-high heat; cook chicken, turning once, until golden brown, 2 to 3 minutes. Transfer to plate.
In same pan, melt remaining butter over medium heat; cook yellow pepper and red onion, stirring often, for 1 minute. Stir in tomatoes and rosemary; cook for 1 minute. Pour in wine, scraping up browned bits with wooden spoon. Add broth; bring to boil.
Return chicken to pan, partially nestling; add olives and capers. Reduce heat to medium; simmer, stirring often and turning chicken once, until chicken is cooked through and sauce is slightly thickened, 5 to 8 minutes.
Sprinkle with Parmesan and parsley (if using).
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 932 mg
- Sugars 5 g
- Protein 27 g
- Calories 327
- Total fat 17 g
- Potassium 672 mg
- Cholesterol 81 mg
- Saturated fat 7 g
- Total carbohydrate 16 g