Chicken, it’s what’s for dinner…again. Cooking at home can become very tedious and monotonous, especially in my house. We eat a lot of chicken, and find ourselves making the same roasted or baked chicken a few times a week. As you can imagine that is quite boring. So, with that said I was very happy and excited to see a new recipe by Giada on TV this past weekend. While usually made with filet of sole, Giada put her twist on the dish and made “Chicken Meuneire,” it is too delicious of a recipe to not share!
Cook Time: 13 min
Yield: 4 servings
Chicken:
1/4 cup olive oil
2 tablespoons unsalted butter, at room temperature
1 cup flour
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
4 (4-ounce) chicken cutlets, pounded 1/4-inch thick
Sauce:
4 Roma tomatoes, diced
1/4 cup kalamata olives, chopped
2 tablespoons capers, drained and rinsed
1/3 cup white wine, such as Pinot Grigio
Zest of 1/2 large lemon
1/4 cup chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Directions:
For the chicken: In a large nonstick skillet, heat the oil and butter over medium-high heat. In a medium bowl, mix together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the chicken on both sides with salt and pepper and dredge in the flour mixture. Shake off any excess flour and cook the chicken until golden and cooked through, 3 to 5 minutes each side. Remove to a plate and tent with foil to keep warm.
For the sauce: Heat the same pan used to cook the chicken over medium-high heat. Add the tomatoes, olives, capers, wine, and lemon zest. Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the tomatoes start to soften, about 4 minutes. Stir in the parsley and season with salt and pepper, to taste.
Arrange the chicken on a platter and pour the sauce over the top.
*You can also substitute with filet of sole if you prefer fish rather than chicken.
-Jessica Brown
