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Chicken Cutlets Recipe
a
with green spanish olives & caper berries

  

Chicken Cutlets Green Olives Recipe and Wine Pairing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 8
Under 400 Calories!  Calories per Serving: 386

This refreshing dish showcases the briny, complex flavor of spanish olives. Tender pan-sauteed chicken cutlets are paired with a sauce of green olives and caper berries with a hint of lemon. Simple to prepare and with a small list of ingredients, we love this as an easy weekday meal that can be prepared from items already in our pantry.

For the wine pairing, it is essential to choose a wine that can stand up to the sauce's saltiness and lemony tartness. A similarly zesty, tart wine is a good bet. For our splurge, we feature a classic New Zealand Sauvignon Blanc that blends vibrant acidity with exotic flavors. Our steal, a Verdejo from Spain, has less fruit-focused flavors than the Sauvignon, with intriguing stone and mineral notes. 

Wine Pairing

"Splurge"
2008 Cloudy Bay Sauvignon Blanc, Marlborough
One of the classics of New Zealand. Zesty gooseberry and exotic lychee notes are enticing. ($25)

"Steal"
 2008 Sitios de Bodega Con Class Verdejo, Rueda
Clean, mineral aroma is reminiscent of wet stone. Crisp, lively acidity on the long finish. ($13)

Chicken & Green Olives Recipe Ingredients:

2 lbs chicken breast cutlets
1 cup green spanish olives
1/2 cup large caper berries
1 small yellow onion
1 cup low-sodium chicken stock
1 cup dry white wine
1/3 cup flour
1 tbsp butter
2 tbsp extra virgin olive oil
1 lemon
1 cup fresh parsley

Chicken & Green Olives Recipe Cooking Instructions:

1.) Place chicken cutlets between two sheets of plastic wrap, and use a meat mallet to pound out to an even 1/4" thickness. Chop onion and dice parsley.

2.) Dredge cutlets lightly in flour and flavor on both sides with salt and pepper.

3.) Add butter and olive oil to a large skillet over medium-high heat. Add chicken and cook on each side for 2-3 minutes, or until cooked through. Reserve.

3.) Add onion and cook for 2-3 minutes. Add wine to deglaze the pan, using a wooden spoon to scrape up any browned bits.

4.) Add chicken stock and juice from 1/2 the lemon and bring to a boil, then turn down to a lower simmer. Let the sauce reduce for 10 minutes, then add caper berries and olives.

5.) Pour sauce over cutlets to plate, and garnish generously with the chopped parsley and wedges from the lemon.


Next recipe: Chicken Saltimbocca with Prosciutto Sage Sauce


 

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