Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Chicken with Sun Dried Tomato and Kalamata Olives

A flavorful variation on Chicken Marsala featuring thin, golden chicken cutlets topped with a Marsala wine sauce, sun-dried tomatoes and Kalamata olives. Mozzarella, Parmesan and green onions are added before the chicken is baked until hot and bubbly.



Servings: 6
Prep Time: About 25 minutes
Cook Time: About 35 minutes

Ingredients:

  • 2 tablespoons butter, melted, for preparing the baking dish
  • 6 boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • ⅓ cup butter, divided as needed for sautéing
  • ¾ cup Marsala wine
  • ½ cup chicken broth
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup sliced sun-dried tomatoes
  • ¼ cup pitted Kalamata olives, halved or sliced
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 green onions, chopped

Instructions:

  1. Preheat oven to 450°F. Lightly grease a 13 × 9-inch baking dish with the melted butter.
  2. Cut each chicken breast in half lengthwise to make 12 thinner cutlets.
  3. Place the chicken pieces between two sheets of heavy-duty plastic wrap and pound to approximately ⅛-inch thickness using a meat mallet or rolling pin.
  4. Lightly dredge the chicken in flour, shaking off any excess.
  5. Melt 1–2 tablespoons of the butter in a large nonstick skillet over medium heat.
  6. Working in batches, sauté the chicken for 3–4 minutes per side, until golden. Add additional butter as needed between batches.
  7. Arrange the browned chicken in the prepared baking dish, slightly overlapping the pieces. Reserve the drippings in the skillet.
  8. Add the Marsala wine and chicken broth to the skillet. Bring to a boil, then reduce the heat and simmer uncovered for about 10 minutes, stirring occasionally.
  9. Season the sauce with salt and pepper. Toward the end of the simmering time, add the sun-dried tomatoes and Kalamata olives.
  10. Pour the Marsala sauce, tomatoes and olives evenly over the chicken.
  11. Combine the mozzarella, Parmesan and chopped green onions. Sprinkle evenly over the chicken.
  12. Bake uncovered for 12–14 minutes, until the chicken is heated through and the cheese is melted and lightly golden.
  13. Serve hot, spooning some of the Marsala sauce, sun-dried tomatoes and olives over each portion.

Tip: Use a true Marsala wine rather than a generic cooking wine. A dry Marsala would be a particularly good choice here because the sun-dried tomatoes and Kalamata olives already contribute plenty of concentrated flavor.

Source: Family Recipe