1lb.chicken breasts, about 2 breasts, pounded or butterflied
1-2tablespoonsolive oil
2tablespoonsAP flour, to dust the chicken, shake off excess flour
salt and pepper, to season the chicken
Tomato Mushroom Sauce
2sprigs fresh thyme
1teaspoon dried oregano
1cupsweet onion, diced small
2teaspoonsgarlic, minced, about 2 cloves
8ouncesbaby Bella mushrooms, sliced
½cupdry white wine, sauvignon blanc
½cupchicken broth
1candiced tomatoes, 15 ounce can, drain off the juice
½cupgreen olives, sliced, I used whole olives and sliced them in half
2teaspoonscapers, drain juice
salt , to taste
pepper , to taste
Equipment
1 11-inch saucepan
Instructions
Preheat the oven to 400 degrees.
Prepare the Chicken
Remove the chicken from the package. Place it in a plastic bag and give it a light pound with a mallet to help promote even cooking. Option to butterfly the breasts as well to make 4 thin cutlets.
Next, season the chicken with salt and pepper. Finally, dust the chicken with AP flour making sure it is well coated. Shake off excess flour, and set it aside.
In an 11-inch, over-safe saucepan over medium heat add the olive oil. Once hot, add the chicken to the pan and saute it for 5-6 minutes per side. Both sides should be golden brown. Remove the chicken from the pan and set it aside.
Prepare the Sauce
In the same pan, add the diced onion and minced garlic, saute for 2-3 minutes. Next, add the sliced mushrooms, fresh thyme, and dried oregano. Season with salt and pepper.
Once the mushrooms are tender, deglaze the pan with the white wine. Be sure to scrape up any crispy pieces from the bottom of the pan. Reduce the wine by half, then add the chicken broth and simmer over medium/low heat.
Add the drained diced tomatoes, sliced green olives, and capers. Stir well. Remove the fresh thyme sprigs. Finally, nestle the chicken breasts back into the pan. Cover with the sauce. Cover the pan with a lid and place it in the oven for 10-15 minutes or until the chicken is fully cooked through. **You want the internal temp to reach 165 degrees. Cooking time will vary based on the thickness of the chicken. Thinner cutlets might not need to be placed in the oven as long as they are fully cooked through when you saute.**