Chicken Recipes

CHICKEN CUTLETS WITH OLIVES

This quick and tasty dish makes a good light main course.

INGREDIENTS
6 tablespoons olive oil
1 clove garlic, peeled and lightly crushed
1 dried chili, lightly crushed
1 1/4 pounds boneless chicken breast, cut into 1/4-inch slices
1/2 cup dry white wine
4 tomatoes, peeled and seeded, cut into thin strips
about 24 black olives
6—8 leaves fresh basil, torn into pieces salt and black pepper

SERVES 4

1. Heat 4 tablespoons of the olive oil in a large frying pan. Add the garlic and crushed dried chili, and cook over low heat until the garlic is golden.

2. Raise the heat to medium and add remaining oil. Place the chicken slices in the pan, and brown them lightly on both sides for about 2 minutes. Season with salt and pepper. Remove the chicken to a heated dish.

3. Discard the garlic and chili. Add the wine, tomato strips and olives. Cook over medium heat for 3—4 minutes, scraping up any residue from the bottom of the pan.

4. Return the chicken to the pan. Sprinkle with the torn basil. Heat through for 30 seconds, and serve at once.