Chicken cutlets topped with bright red sundried tomatoes, artichokes, capers, fresh green basil served on a white plate

Mediterranean Chicken Cutlets

Tender chicken, artichoke hearts and sundried tomatoes cooked in a white wine and caper sauce for a Mediterranean flair!


If you were to ask my wife what her favorite style or type of food is she would immediately choose Mediterranean

In fact, I’m often tempted to hide any olives or lemons that are in the house

Just kidding (well, mostly)

All jokes aside, her love Mediterranean food is what inspired this dish!

Of course, things being what they are, I will have to use ingredients that I have on hand… like artichokes in a can, some sundried tomatoes in oil and capers

I think we are off to a good start!

For this recipe, we have 2 1/2 pounds of chicken breasts that have been cleaned, filleted and pounded with a meat tenderizer

We also have a cup of flour and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

We are using a large sheet pan as a dredging station to try and keep the mess to a minimum

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Mix the seasonings into the flour

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We are going to dredge the chicken in batches because flour can get a gummy consistency if it sits to long

So only coat as much chicken as you can fit into your pan at a time

Speaking of pan, heat 2 tablespoons of olive oil over medium heat

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Add some chicken to the pan without crowding them

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Cook for 4-6 minutes flipping once or twice for an even browning

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Place the cooked chicken on a wire rack over a sheet pan to allow any oil to drip off and sprinkle with a drop of salt

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Repeat adding oil as needed until all the chicken is cooked

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Next up, we will need 2 chopped garlic cloves, 2 tablespoons of drained capers and the zest of a lemon

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Add these to the pan and saute for 2-3 minutes

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Next we will need 14 ounces of artichoke hearts drained and quartered, 1/4 cup of sundried tomatoes (in oil) sliced, 3/4 cups of a dry white wine (like a Chardonnay),  1 1/2 cups of chicken stock and some crushed red pepper flakes

Click on our link to make your own Homemade Chicken Stock

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Add the artichokes and sundried tomatoes to the pan and cook for 2-3 minutes

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Deglaze the pan with the white wine

What does deglazing mean?

Deglazing is a method used in cooking to help enrich sauces.  As some food particles caramelize in the a hot pan and stick to the bottom, you pour in a flavorful liquid such as beer, wine or stock while scraping up these morsels which ultimately add loads of flavor to your sauce

Bring to a light boil then reduce to a simmer and cook 4-6 minutes

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Sprinkle a tablespoon of flour over the veggies and pour in the stock and mix to combine

Heat to a light boil then reduce to a simmer

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Nestle the chicken into the pan

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Add 2 tablespoons of butter to the pan and once the butter melts swoosh the pan around to mix into the sauce

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Cover and simmer the chicken on low for 20 minutes

Sprinkle with crushed red pepper and a chiffonade of basil to serve

What is a chiffonade?

Basically to chiffonade is a method of cutting leafy greens or herbs by stacking them, rolling them and slicing into thin strips

Click the link to see how to chiffonade basil

That looks pretty good to me!

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We served this with a side of linguine!!

Chicken cutlets topped with bright red sundried tomatoes, artichokes, capers, fresh green basil served on a white plate

Enjoy!!!

Simply Sundays! ~ Mediterranean Chicken Cutlets

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

2 1/2 pounds of chicken cutlets

1 cup of flour

1 teaspoon kosher salt

1 teaspoon of ground black pepper

1 teaspoon of garlic powder

1 teaspoon of onion powder

olive oil

2 chopped garlic cloves

2 tablespoons of drained capers

zest of 1 lemon

14 ounce can of drained and quartered artichoke hearts

1/4 cup of sliced sundried tomatoes (in oil)

3/4 of dry white wine (like a Chardonnay)

1 tablespoon of flour

1 1/2 cups of chicken stock

2 tablespoons of butter

crushed red pepper flakes

fresh basil

1 pound of cooked and drained pasta

Directions

Heat olive oil over medium heat in a large pan.   In a pie dish whisk together 1 cup of flour with 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder.  Working in batches dredge as much chicken as you can fit in the pan at a time shaking of any excess flour

Add some chicken to the pan without crowding them.  Cook for 4-6 minutes flipping once or twice for an even browning.  Place the cooked chicken on a wire rack over a sheet pan to allow any oil to drip off and sprinkle with a drop of salt.  Repeat until all the chicken is cooked

To the pan add 2 chopped garlic cloves, 2 tablespoons of drained capers and the zest of a lemon.   Saute for 2-3 minutes.  Next add in 14 ounces of drained and quartered artichoke hearts and 1/4 cup of sliced sundried tomatoes and cook for 2-3 minutes

Deglaze the pan with 3/4 cup dry white wine (like a Chardonnay).  Bring to a light boil then reduce to a simmer and cook 4-6 minutes.  Sprinkle a tablespoon of flour over the veggies and pour in 1 1/2 cups of chicken stock and mix to combine.  Heat to a light boil then reduce to a simmer

Nestle the chicken into the pan.  Add 2 tablespoons of butter to the pan and once the butter melts swoosh the pan around to mix into the sauce.  Cover and simmer the chicken on low for 20 minutes.  Sprinkle with crushed red pepper and a chiffonade of basil

Serve with 1 pound of your favorite pasta

Spring Chef Baking Rack

Architec Carving Board, Gripperwood

NuWave Flex Precision Induction Cooktop

Pyrex Prepware 1-Cup Measuring Cup

Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear

Pyrex Bakeware Scalloped Pie Plate

Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

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