Chicken Meuniere With Tomato And Parsley Sauce
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
47
Sourness
35
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Flour1 cup
Kalamata Olive (chopped)2 tbsps
Capers (drained and rinsed)1 large
Lemon (zest of)Directions:
1
For the chicken: In a large nonstick skillet, heat the oil and butter over medium-high heat
2
In a medium bowl, mix together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper
3
Season the chicken on both sides with salt and pepper and dredge in the flour mixture
4
Shake off any excess flour and cook the chicken until golden and cooked through, 3 to 5 minutes each side
5
Remove to a plate and tent with foil to keep warm
6
For the sauce: Heat the same pan used to cook the chicken over medium-high heat
7
Add the tomatoes, olives, capers, wine, and lemon zest
8
Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon
9
Cook until the tomatoes start to soften, about 4 minutes
10
Stir in the parsley and season with salt and pepper, to taste
11
Arrange the chicken on a platter and pour the sauce over the top