Monday, October 28, 2013

Simple Supper: Easy Chicken Cutlets with Tomato-Caper Dressing!

When I was growing up, my favorite thing to eat was mom's Lemon-Butter Chicken. She's famous for it! Friends, cousins, even old boyfriends still ask about the recipe. I'd never say our family was in a chicken rut because why on earth would you ever make chicken any other way. It was Lemon-Butter Chicken or bust! Now that I'm on my own (and coming up with new recipes is, like, my actual job) I've obviously expanded my poultry horizons—and it seems like a lot of people are looking for new, easy chicken dinner ideas. That's why I decided to share my recipe for Chicken Cutlets with Tomato-Caper Dressing with Refinery29 this week! It's a super-simple dinner idea when you're inspiration tank is running on empty. The straightforward dressing is really savory, which I love. It's loaded with grape tomatoes, capers, olives, shallot, garlic, red wine vinegar and olive oil. Make it when you have a spare minute, then keep the dressing in the fridge for up to 1 week. It's an instant sauce that's great over chicken, pork, steak, fish, or eggs. Here's how you make it...
CHICKEN WITH TOMATO-CAPER DRESSING
SERVES: 4

1 small shallot, minced
1 small clove garlic, pressed or grated
2 cups halved grape tomatoes 
1/2 cup chopped kalamata olives
4 tablespoons extra-virgin olive oil
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
2 tablespoons red-wine vinegar
Kosher salt and freshly ground pepper
1/3 cup all-purpose flour
1 pound chicken tenders or thin-cut chicken cutlets
Crusty bread, for serving

1. Mix the shallot, garlic, tomatoes, olives, three tablespoons olive oil, capers, parsley, red-wine vinegar, and 1/4 teaspoon each salt and pepper in a bowl; set aside. (Store in an airtight container for up to one week, if desired.)

2. Sprinkle the chicken with 1/4 teaspoon salt. Put the flour in a shallow dish and dredge the chicken, turning, until lightly coated on all sides, shaking off any excess. 

3. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken until golden and cooked through, about three minutes per side. Serve topped with the tomato-caper dressing (with crusty bread on the side for soaking up the juice)!
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