2 T. olive oil
\n1 lb. chicken cutlets
\nsalt to taste
\nfreshly ground black pepper
\n1\/4 C. flour, for dredging
\n1\/2 C. white wine
\n1 C. low-sodium chicken broth
\n1 C. chopped fresh tomatoes
\n2 T. chopped fresh oregano
\n1\/4 C. fresh lemon juice<\/p>\n
Heat the olive oil in a large, nonstick skillet over medium-high heat. While the oil is heating, season the chicken cutlets with salt and pepper and dredge them in flour. Saut\u00e9 the chicken until golden brown, about 2 minutes on each side. Transfer the chicken to a platter and keep warm. Turn the heat to medium and add the white wine, stirring with a wooden spoon to release any caramelized bits that may be stuck to the pan. Add the chicken broth and simmer for 5 minutes. Add the tomatoes, their juice and the oregano. Add the chicken and any juices that have accumulated on the platter. Simmer for 2 minutes more. Stir in the lemon juice and season with salt and pepper. Transfer the chicken cutlets to serving plates and spoon the sauce over the top.<\/p>\n
Yield: 4 servings
\nCalories: 253
\nFat: 8g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. olive oil 1 lb. chicken cutlets salt to taste freshly ground black pepper 1\/4 C. flour, for dredging 1\/2 C. white wine 1 C. low-sodium chicken broth 1 C. chopped fresh tomatoes 2 T. chopped fresh oregano 1\/4 C. fresh lemon juice Heat the olive oil in a large, nonstick skillet over medium-high heat. While the oil is heating, season the chicken cutlets with salt and pepper and dredge them in flour. Saut\u00e9 the chicken until golden brown,…<\/p>\n