This month's recipe is truly wonderful when you consider that it can be on the table in about a half an hour and it even gives you a chance to boil pasta and throw together a green salad to round out the meal. Add a glass of the wine you use to deglaze the pan (you do use wine that you would drink, right?) and you've got an elegant meal that will have you thinking that winter's got more to offer than you once thought.
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
- 1/4 c. whole wheat flour
- 1/2 tsp. ground black pepper
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 2 chicken breast halves -- about 6 oz. each
- 1 T. olive oil
- 2 cloves garlic, minced
- 1/4 c. dry white wine
- 2 T. capers
- 1/4 c. pitted kalamata olives
- 1 (14.5 oz.) can Italian style tomatoes
Combine the first 5 ingredients in a shallow bowl. Dredge the chicken breast halves in the flour mixture and sauté in the olive oil over medium-high heat. (Use an ovenproof sauté pan so that you can finish the dish in the oven.) When a golden crust has formed on both sides of the chicken, remove to a plate and keep warm.
Add the garlic to the hot pan and sauté for 1 minute. Add the wine to deglaze the pan and add the capers and olives. Cook for 1 minute and remove from the heat.
Preheat the oven to 350 degrees and place the tomatoes in a food processor and process until smooth. Add the tomatoes to the hot pan and stir to combine. Place the chicken cutlets over the sauce and move the pan to the oven. Bake for 15 minutes or until the chicken is cooked through and the sauce is bubbly. Serve over hot cooked pasta.
- Yields: 2 servings
- Preparation Time: 30 minutes