Chicken Meuniere with Tomato & Parsley Sauce


I noticed this week’s recipes have shown a pattern: Mediterranean. Maybe because I’m hoping to be whisked away out of this crummy weather? Or maybe it’s that in our effort to eat healthier this month, Mediterranean food generally tends to be quite healthful and very flavorful? Or maybe it’s because I was flipping through one of my old Giada cookbooks that I haven’t cracked open in ages? Whatever the reason or combination of reasons, this chicken dish made for such a flavorful weeknight dinner. Make this one when you’re looking to be transported, eat healthier, or look like cook like Giada.


Chicken Meuniere with Tomato & Parsley Sauce adapted from Giada De Laurentiis

serves 4


3 tbsp vegetable oil

2 tbsp butter

1 cup flour

1 lb chicken cutlets, pounded thin

4 plum tomatoes, seeded and diced

1/4 cup kalamata olives, pitted and chopped

2 tbsp capers, drained

1/4 cup dry white wine, such as Pinot Grigio

zest of 1/2 lemon

1/4 cup fresh parsley leaves, chopped

1. Add the flour to a shallow dish. Season with salt and pepper. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour and shake off excess.

2. Heat vegetable oil and butter in a large skillet over medium-high heat. Add the chicken and cook on both sides until golden, about 4-5 minutes per side. Set aside to paper towels to drain.

3. Add the wine to the skillet. It will bubble immediately. Once it settles, add in the tomatoes, olives, capers, and lemon zest. Stir and cook until the liquid reduces a bit, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt & peppers as needed.

4. Plate the chicken and spoon the sauce over top.


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