This chicken is great served warm and reheats exceptionally well, but is also very nice for Shabbat lunch served at room temperature, which is how we recommend it here. Together with Sweet Potato Kale Salad, this makes for a fabulous spring picnic.
- Cook Time
- Prep Time
- 6 (6- to 8-ounce) boneless, skinless chicken breasts, tenders reserved for another use
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup whole-wheat flour
- 4 tablespoons grapeseed oil, divided
- 1 clove garlic, minced
- 1 teaspoon capers
- ½ cup dry white wine
- 1 (14.5-ounce) can diced tomatoes
- ¾ cup chicken broth
- 10 pitted brine-cured black olives, thinly sliced lengthwise
- Fresh torn basil leaves, for garnish
1. Pat chicken dry and sprinkle with salt and pepper.
2. Dredge chicken in flour, shaking off excess.
3. Heat 2 tablespoons oil in a large heavy sauté pan over medium-high heat until shimmering.
4. Cook 3 cutlets turning once, until golden and just cooked through, about 10 minutes (depending on thickness).
5. Transfer cutlets to a platter and keep warm, covered. Repeat with remaining 2 tablespoons oil and cutlets.
6. Add garlic and capers to the pan and cook over medium heat, stirring, until fragrant, about 30 seconds.
7. Add wine and bring to a boil, scraping up brown bits at the bottom of the pan. Stir in tomatoes, broth, and olives and simmer, uncovered, stirring occasionally, for about 10 minutes or until slightly thickened.
8. Add chicken and simmer until just heated through, about 1 minute.
9. Remove from heat and top with fresh basil.
Gluten free: Swap gluten-free flour for whole wheat.
Vegetarian: Swap tofu for chicken.
Nutritional information per serving : 350 calories, 15g fat, 124mg cholesterol, 556mg sodium, 10g carbohydrates, 2g fiber, 4g sugar, 41g protein