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One Pan Chicken with Cherry Tomatoes, Capers and Black Olives
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One Pan Chicken with Cherry Tomatoes, Capers and Black Olives

30 minServes 4Nutri-Score B€€
from @cucinapalermo9 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken cutlets (thin cutlets)Meat600 g
  • all-purpose flour (for coating)Pantry60 g
  • salt (for the flour coating)Spices4 g
  • black pepper (ground)Spices2 g
  • extra virgin olive oilPantry45 ml
  • cherry tomatoes (halved)Produce300 g
  • garlic (cloves, sliced)Produce6 pieces
  • capers (drained)Pantry30 g
  • black olives (pitted)Pantry80 g
  • white wineBeverages120 ml

per serving

Nutrition

272kcal

Carbs
11 g
Proteins
33 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Tongs

step by step

Method

  1. Coat the chicken cutlets

    • Mix the flour, salt and pepper in a bowl.
    • Coat the chicken cutlets in the seasoned flour and set aside.
    Step 1

  2. Build the tomato base

    • Heat the olive oil in a large pan.
    • Add the halved cherry tomatoes, sliced garlic, capers and black olives.
    • Season with black pepper only, no salt needed.
    Step 2

  3. Cook down the tomatoes

    • Cook the tomatoes and garlic until slightly softened and cooked down.
    Step 3

  4. Add the chicken and sear

    • Lay the coated chicken cutlets in the pan with the tomatoes and olives.
    • Sear on one side, then flip the cutlets over.
    Step 4

  5. Deglaze with white wine and finish

    • Pour in the white wine.
    • Lower the heat, cover the pan and let cook until the chicken is tender and juicy.
    Step 5

  6. Plate and serve

    • Serve the chicken with the tomato, olive and caper juices spooned over.
    • Serve with bread to dip in the sauce.
    Step 6
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