Chicken Meuniere with Tomato and Parsley Sauce

Name: Chicken Meuniere with Tomato and Parsley Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus extra for seasoning; 2 Tbsps capers, drained and rinsed; 454 grams chicken cutlets, pounded 1/4-inch thick; 59 milliliters chopped fresh flat-leaf parsley leaves; 237 milliliters flour; 59 milliliters kalamata olives, chopped; 1 teaspoons kosher salt, plus extra for seasoning; 4 servings Kosher salt and freshly ground black pepper; 1 large Zest of lemon; 59 milliliters olive oil; 4 Roma tomatoes, diced; 2 Tbsps unsalted butter, at room temperature; 79 milliliters white wine, such as Pinot Grigio

Chicken Meuniere with Tomato and Parsley Sauce requires roughly 25 minutes from start to finish. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains around 28g of protein, 24g of fat, and It works well as a rather inexpensive main course. If you have olive oil, flour, chicken cutlets, and a few other ingredients on hand, you can make it. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

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.

Ingredients you will need

Salt And Pepper

Whole Chicken

Butter

Pepper

All Purpose Flour

Shake

Salt

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Remove to a plate and tent with foil to keep warm.

Equipment you will use

Aluminum Foil

Heat the same pan used to cook the chicken over medium-high heat.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Lemon Zest