Chicken Cutlets in Pizzaiola Sauce

200 g chicken breasts, boneless, skinless, thinly sliced
1 tbsp white flour
1 tbsp olive oil
1 clove garlic
salt and pepper to taste
1/2 cup canned tomatoes (diced or chopped)
1 tbsp olive paste **
1/2 tsp dried oregano

** I substituted a handful of chopped black olives for the olive paste

Put the serving dish in the oven at the lowest setting to keep the mean warm while cooking the sauce.

Flatten and tenderize the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking. Coat each cutlet with the flour then shake off the excess (the flour will give a thicker sauce).

Heat the oil in a pan over medium heat. Add the whole garlic clove, sauté 1-2 min, then add the cutlets, and brown each side for about 2 minutes. Season with salt and pepper. Remove the cutlets from the pan to the warmed serving plate in the oven.

Add the tomatoes, olive paste, and oregano. Cook 4-5 minutes, then put the meat back into the pan. Continue to cook 2 minutes, turning the cutlets once.

Makes 2 servings.

Comments

A Taste of Canada ~ Fiddleheads

I do enjoy fiddleheads. They have a green bean-y, asparagus-like, pea-ish taste and they are just fun to look at. From Chateline Magazine: HOW-TO It’s Almost Fiddlehead Season! Here’s How To Cook This Springtime Veggie Properly Fiddleheads are a Canadian delicacy, but undercooking them can lead to food poisoning by Amy Grief Updated Apr 9, 2019 Fiddlehead season is short, so when you see the adorable green curlicues at your grocery store or farmers’ market, buy them while you can. Before chowing down on these little springtime delicacies, there’s a few things you should know first since fiddleheads can cause food poisoning if they’re not cooked properly. What are fiddleheads? These tightly curled coils are ostrich fern fronds. They start appearing in late April and early May in Ontario, Quebec, Nova Scotia and New Brunswick and are usually found in forests, marshes and by rivers and streams. Taste-wise, fiddleheads, which are popular amongst food foragers, are often co

Week #2 Challenge: Paper . . . and I mean ALL of your paper.

Annual Organization Challenge Week #2 How did you make out with last week's challenge? Did you find your work table? Here's this week's challenge: Your challenge this week is to S.P.A.C.E. your paper - - and I mean ALL of your paper: cardstock, patterned paper, specialty papers, and all those SCRAPS! SORT: Bring all of your paper to one area. Sort it all into piles: KEEP, SELL, DONATE, TRASH PURGE: bag up, and assign a price to paper bundles that you want to SELL at a garage sale or online, and put the bags in the garage sale box. Throw out the TRASH pile. Bag up the DONATE pile and immediately make arrangements for drop-off/pick-up or put in your vehicle. ASSIGN: separate your paper into categories that make sense to you. For example, you may want to divide it simply into cardstock and patterned paper. If you have a huge stash of paper, you may want to divide it by colour, theme, or manufacturer. **Another way to sort your paper is in

Journal Prompt ~ One Thing You Do Really Well

Name one thing you do really well . . . One thing I do really well is solve crossword puzzles.

In My World

Search This Blog