- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
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
