Italian Chicken

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



In shallow dish, mix together flour and garlic powder; mix in salt and pepper. Place 1 chicken breast on cutting board; slice chicken horizontally all the way through breast to form 2 thin cutlets. Repeat with remaining breast. Dredge chicken in flour mixture, shaking off excess. In large skillet, heat 1 tbsp of the butter over medium-high heat; cook chicken until golden brown, 2 to 3 minutes per side. Trans- fer to plate; set aside.

In same skillet, heat remaining butter over medium heat; cook red pepper and onion for 1 minute. Add tomatoes and rosemary to skillet; cook for 1 minute. Add broth and wine, scraping up browned bits using wooden spoon; bring to boil. Return chicken to skillet along with olives and lemon zest. Reduce heat to medium; simmer until chicken is cooked through, about 5 minutes. Sprinkle with parsley.

Nutritional facts PER SERVING: about

  • Calories 610
  • Total fat 29 g
  • Saturated fat 19 g
  • Sodium 690 mg
  • Total carbohydrate 59 g
  • Fibre 4 g
  • Sugars 22 g
  • Protein 29 g
  • Iron 8 mg
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Lunch & Dinner

Italian Chicken