Chicken Meuniere with Tomato and Parsley Sauce

I knew as soon as I saw this recipe that I had to make it!  For a dish so full of flavor, this meal is surprisingly light and perfect for those watching their waistlines.  Yet, at the same time, your husband will appreciate that it's not "chick food"! Tasty and colorful, this would be a fabulous menu to serve dinner guests without spending the entire evening tending to the pans bubbling away on the stove.  Enjoy!

1/4 cup vegetable oil

2 tablespoons butter, at room temperature

1 cup flour

salt and pepper

4 4-ounce chicken cutlets, pounded 1/4-inch thick (I used thin-cut boneless, skinless breasts)

2 tablespoons olive oil

4 plum tomatoes, seeded and diced

1/4 cup kalamata olives, halved

2 tablespoons capers, drained

1/3 cup dry white wine (Pinot Grigio)

zest of 1 lemon

1/4 cup chopped fresh flat-leaf parsley

In a large nonstick skillet, heat the vegetable oil and butter over medium-high heat.  In a medium bowl, mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Season the chicken on both sides with salt and pepper, then dredge in the seasoned flour mixture.  Shake off any excess flour.  Cook the chicken cutlets for 3-5 minutes on each side, until golden and cooked through.  Transfer to a platter and keep warm.

Heat the same pan over medium-high heat.  Add the olive oil, tomatoes, olives, capers, wine, and lemon zest.  Scrape up the browned bits that cling to the bottom of the pan with a wooden spoon.  Cook for 4 minutes, until the tomatoes start to soften.  Stir in the parsley and season to taste with salt and pepper.

Pour the sauce over the chicken and serve.

Serves 4.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.

Pairs wonderfully with Grilled Artichokes with Creamy Champagne Vinaigrette.