Greek Chicken Cutlets

Recipe from Everyday Food #41 April 2007

* Shown with Rice Pilaf with Vermicelli and Roasted Brussels Sprouts

Lemon Artichoke Chicken

1/4 Cup Whole Wheat Flour
1/2 Tbsp. Dried Oregano
Freshly Grated Black Pepper
1/4 tsp. kosher salt, plus additional to taste
1 lb. thin chicken cutlets
1/2 Tbsp. extra-virgin olive oil
1 medium onion, cut lengthwise and thinly sliced
1 clove garlic, minced
1/4 cup low sodium chicken broth
1 14 oz. can artichoke hearts, drained and cut into 6th's
1/4 cup fresh lemon juice (about 2 lemons)
1 tsp. lemon zest
2 Tbsp. fresh parsley for garnish (optional)

In a shallow bowl, thoroughly combine flour, oregano, pepper and salt. Dredge each chicken breast in flour mixture, shaking off excess. Set aside.

Coat a large nonstick skillet with cooking spray and heat on medium to medium-high, so skillet is hot, but not smoking.  Add 1/2 the chicken at a time, cooking 3-5 minutes/side or until lightly browned and cooked through.  Transfer to a clean serving plate and continue with remaining chicken, coating skillet once again with cooking spray. Cover chicken with foil to keep warm and set aside.

Adjust temperature to medium-low and heat oil. Place onion in pan and cook, stirring frequently, until soft and golden 5-6 minutes. Add garlic and cook for 1 minute, stirring constantly, then chicken broth, bringing to a simmer; followed by artichokes, lemon juice and zest (be sure to zest your lemons before cutting and juicing!) simmering for 2-3 minutes until heated through and slightly thickened. Season to taste with salt and pepper.

Pour artichoke mixture over chicken cutlets, sprinkle with parsley and serve.

January/February 2009 issue of Clean Eating Magazine

Mediterranean Chops

Makes 4 Servings

Total Time: 50 minutes

Season, Dust with, Saute in ¼ cup olive oil:
4 boneless, skinless pork chops (6 oz. each)
Salt and pepper
¼ cup all-purpose flour

Add; Stir in:
1 ½ cups onions, sliced
1 cup golden raisins
2 Tbsp. garlic, chopped

Deglaze With, Stir in; Add:
½ cup dry marsala
1 ½ cups Roma tomatoes, seeded, chopped
1 cup chicken broth
¼ cup white wine vinegar
2 Tbsp. sugar
2 tsp. dried oregano leaves
½ cup pimento-stuffed green olives
2 Tbsp. capers, drained, crushed

Season chops with salt and pepper; dust with flour. Saute chops in oil in a large sauté pan over medium-high heat until browned on both sides, about 5 minutes; remove from pan.

Add onion and sauté 3 minutes, stir in raisins and garlic, sauté another minute.

Deglaze with marsala, scraping up and browned bits from bottom of pan. Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil. Return chops to the pan, cover, reduce heat to medium-low and simmer 10 minutes. Add olives and capers; simmer until heated through.

Serve over orzo or polenta. Garnish with parsley and lemon zest.

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