GREEK CHICKEN SKILLET

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 20 MINUTES

2 boneless skinless chicken breasts (about 400 g) each salt and pepper garlic powder all-purpose flour unsalted butter sweet yellow pepper, cut in chunks large red onion, sliced cherry tomatoes sprigs fresh rosemary dry white wine sodium-reduced chicken broth Kalamata olives, pitted capers shaved Parmesan cheese coarsely chopped fresh parsley (optional)

Place 1 chicken breast on cutting board. Holding knife blade parallel to board and with opposite hand on top of chicken, slice horizontally all the way through breast to form 2 thin cutlets; repeat with remaining breast. Using meat mallet or bottom of heavy pan, flatten chicken to even thickness. Sprinkle chicken all over with salt, pepper and garlic powder. Place flour in shallow dish; lightly coat each cutlet with flour, shaking off excess.

In large skillet, melt 1 tbsp of the butter over medium-high heat; cook chicken, turning once, until golden brown,

2 to 3 minutes. Transfer to plate.

In same pan, melt remaining butter over medium heat; cook yellow pepper and red onion, stirring often, for

1 minute. Stir in tomatoes and rosemary; cook for 1 minute. Pour in wine, scraping up browned bits with wooden spoon. Add broth; bring to boil.

Return chicken to pan; add olives and capers. Reduce heat to medium; simmer, stirring often and turning chicken once, until chicken is cooked through and sauce is slightly thickened, 5 to 8 minutes.

Sprinkle with Parmesan and parsley (if using).

½ tsp ½ tsp ⅓ cup 3 tbsp 1

quarter 2 cups 4

½ cup 1 cup 20 2 tbsp ¼ cup ¼ cup

PER SERVING about 327 cal, 27 g pro, 17 g total fat (7 g sat. fat), 16 g carb (3 g dietary fibre, 5 g sugar), 81 mg chol, 932 mg sodium, 672 mg potassium. % RDI: 7% calcium, 12% iron, 17% vit A, 128% vit C, 16% folate.