Sometimes our plans do not materialize in the exact way we envision. True for life; true for food. I had every intention of making my own Mediterranean Chicken dish this evening for dinner but when I began cooking I realized that I didn't have any white wine or vermouth (my quick substitute) nor did I have the pitted Kalamata Olives. Seems I keep forgetting to buy them at the store.
So...what's a person to do? Change it up!
Chicken with Sherry, Tomatoes, and Arugula
1 pkg. Perdu Chicken Cutlets (Perfect Portions)
Salt, pepper
1 large shallot, finely chopped
2 Tbls. Olive Oil
1 Tbls. Capers (in liquid)
2 1/2 Tbls. Sundried Tomatoes in Oil, chopped
1/2 cup grape tomatoes, halved
1/4 cup Arugula
1/2 cup Sherry Wine
Juice 1 lemon
In a large frying pan, warm oil on med-high heat. Put cutlets into pan, sprinkle with salt and pepper, and saute on med-high heat for about 2-3 minutes per side or until they're cooked through, depending on thickness. When turning cutlets, sprinkle with salt and pepper. Remove completed cutlets and put onto a plate. Repeat with remaining cutlets.
In the same pan, still on med-high heat, add shallot and stir about 1 -2 minutes or until softened and fragrant. Add in lemon juice and allow to boil 1 minute while scraping up bits. Add wine and allow liquid to boil about 3 minutes on high heat until thickened due to evaporation.
Add all tomatoes, capers, and arugula to the pan. Saute another 2-3 minutes. Pour collected juices from the chicken into the frying pan and place chicken onto a serving platter. Spoon sauce over chicken and serve with rice or couscous and a vegetable.
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