A few weeks ago I shared a few of my favorite things, one of which is the Weeknights with Giada cookbook. I made this dish for our Sunday meal and the whole family loved it. I substituted a few ingredients and made the recipe slightly easier. If you like cookbooks like me I highly recommend.
Here is my version. I served it with salad and my Whipped Ricotta and Pesto Bruschetta (I have a ton of tomatoes). Sunday’s are meant for football and eating with family. We played a family game of football then ate are faces off. I’d say a good day.
Ingredients
4 (4 oz) chicken cutlets pounded to 1/4 inch- I took 4 small breast- butterflied them then pounded even thinner or you could use a package of thinly sliced cutlets
1 cup flour
S&P
2 tablespoons of butter
3 tablespoons of EVOO
4 plum tomatoes- seeded and diced
1/4 cup of chopped kalamata olives
2 tablespoons of capers- drained
1/3 cup of chicken stock
2 cloves of garlic- grated
1/4 cup chopped fresh parsley
In a large nonstick skillet heat 1 tablespoon of butter and 1 tablespoon of evoo.
Place flour in a shallow bowl and season with S&P. Sprinkle both sides of chicken with S&P then dredge in flour. Shake off excess and place 2 breast at a time in skillet. Cook 4 minutes per side then place on a plate covered with foil. Add another tablespoon of butter and evoo and repeat with the other two breast and remove to covered plate.
In the same pan add 1 more tablespoon of evoo then add tomatoes, capers, garlic and stock. Scrap bottom of pan with wooden spoon. Cook for 4 minutes and add chopped parsley. Pour over chicken and serve.
HeaVy on the Veg! 