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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NOTE: THIS RECIPE MAY BE DOUBLED TO 4 SERVINGS USING THE GIVEN CHICKEN PROPORTIONS, SIMPLY BY USING LARGE BUTTERFLIED CHICKEN BREASTS, DIVIDED INTO 4 SERVING-SIZE CUTLETS (IN THAT CASE, DOUBLE THE SAUTE BUTTER, ALMONDS, AND SAUCE INGREDIENTS, BUT FIRST WHISK 2 TEASPOONS CORNSTARCH INTO THE CHICKEN BROTH BEFORE ADDING, SO SAUCE WILL HAVE THE PROPER CONSISTENCY).(STEP ONE): BUTTERFLY two boneless skinless chicken breasts into open heart-shaped slices; REMOVE any fat, tendon or membrane if present; PLACE butterflied chicken atop a sheet of plastic wrap, then wrap sheet around chicken to cover completely; POUND chicken using a heavy flat mallet, firmly in continuous outward motions, to pound/stretch chicken to 1/4-inch thickness. | 2. PREP and measure all required ingredients and have close to your cooking station; UNWRAP plastic from chicken and season both sides with fresh ground sea salt and fresh ground black pepper. | 3. MEASURE 1/4 cup flour into a large plastic resealable container or zip-lock bag; ADD 1/4 teaspoon crushed dried rosemary to flour; SEAL container and shake to blend; PLACE one seasoned chicken piece into container; SEAL container; SHAKE and swirl container to coat chicken thoroughly and evenly; REPEAT dredging procedure with remaining chicken. | 4. INTO a small mixing bowl, whisk together the following SAUCE ingredients (omitting white wine, garlic and butter): 1/2 cup low sodium chicken broth, 2 tablespoons fresh lemon juice, 1/2 tablespoon minced fresh mint, 1/4 teaspoon dried dill, 1 pinch ground cumin and 1 pinch crushed dried oregano; STIR in 1/3 cup drained water-packed artichoke hearts, and 1 tablespoon drained nonpariel capers; PLACE bowl close to cooking station. | 5. COAT a very large saute pan lightly with nonstick cooking spray; HEAT 3-4 tablespoons olive oil over medium-high heat; SEAR chicken 2 - 2 1/2 minutes on one side; TURN chicken using tongs; COOK other side for 2 - 2 1/2 minutes; REMOVE pan from heat; TRANSFER chicken to a plate. | 6. POUR off most of the the oil from pan, wiping outer sides of pan immediately to catch drips; RETURN saucepan to medium-high heat. | 7. DEGLAZE the pan with 1/4 cup dry white wine; ADD 2-3 chopped cloves garlic and cook until liquid is reduced to half, about 2 minutes; POUR the seasoned chicken broth mixture into saucepan. | 8. RETURN the cutlets to saucepan and allow to cook for one minute; TURN cutlets and cook for one remaining minute; TRANSFER cutlets to serving plates. | 9. ADD 2 tablespoons unsalted butter to saucepan, swirling pan as butter melts; ONCE butter has melted, pour sauce over each cutlet serving; GARNISH with minced fresh parsley. | 10. SERVE and ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	boneless	skinless butterflied boneless	-	-	-	-
sea salt			ground	-	-	-	-
black pepper			ground	-	-	-	-
purpose flour	1/4	cup		-	-	-	-
rosemary	1/4	teaspoon	crushed dried	0.2292	0.0362	0.0058	0.0103
nonstick cooking spray				-	-	-	-
olive oil				-	-	-	-
white wine	1/4	cup		-	-	-	-
garlic	2 -3	cloves	chopped	0.0	0.0	0.0	0.0
chicken broth	1/2	cup	low sodium	39.06	0.945	5.5692	1.3104
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
mint	1/2	tablespoon	minced	2.28	0.4163	0.1594	0.0482
dill	1/4	teaspoon	dried	0.0199	0.0033	0.0016	0.0005
cumin	1	pinch	ground	0.4922	0.0581	0.0234	0.0292
oregano	1	pinch	crushed dried	0.1656	0.0431	0.0056	0.0027
water artichoke heart	1/3	cup	water-packed drained	-	-	-	-
caper	1	tablespoon	drained	1.9780000000000002	0.4205	0.203	0.07400000000000001
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
parsley			minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.