Accompaniment: boiled potatoes; lemon wedges
Garnish: chopped fresh flat-leaf parsley
Put oven rack in middle position and preheat oven to 200F.
Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
Meanwhile, spread flour on half of a shallow baking pan. Working with 2 or 3 slices at a time, transfer chicken to flour in 1 layer. Lightly season top side of chicken with salt and pepper, then turn over to coat completely with flour. Shake off excess flour and stack slices on other half of pan. Saut? chicken in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch. Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
When all of chicken is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Pour sauce over chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 226 (80%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||33 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 30.4mg||9 %|
|Sodium 48.6mg||2 %|
|Potassium 40.6mg||1 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.6g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 283
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