Juicy chicken cutlets are cooked in white wine and stewed with fresh veggies to make a Mediterranean-inspired medley of fresh flavors. Chickpeas add heartiness, while a final hit of basil brightens up the finished flavor.
Ingredients:
- 4 chicken cutlets
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 medium zucchini, diced
- 5 cloves garlic, minced
- 1 cup cherry tomatoes, cut in half
- 3/4 cup dry white wine
- 1 (15 ounces) can chickpeas, drained and rinsed
- 1 (6 ounces) can marinated quartered artichoke hearts, drained
- 1/3 cup green olives, pitted and roughly chopped
- 1/4 cup basil, roughly chopped
Directions:
Season chicken with salt and pepper.
Add the olive oil to a large non-stick pan over medium-high heat. Once hot, add the chicken and cook for 3 minutes per side, until golden and brown. Remove to a plate.
Turn heat to medium and add zucchini and garlic and sauté for 3 minutes, until zucchini is just softened and the garlic is fragrant. Add tomatoes and stir while cooking until they just begin to break down, about 1 minute. Stir in wine and use the back of a wooden spoon to stir up any browned bits on the bottom of the pan. Bring the wine to a simmer and toss in the chickpeas, artichoke hearts and olives, and stir to combine. Add the chicken back to the pan and nestle into the veggies. Simmer on medium-low for 8 minutes, then remove the chicken, turn heat to high and continue to cook until the pan is almost dry, about 2 minutes more. Sprinkle with fresh basil before serving.
