Chicken Meuniere with Tomato and Parsley Sauce

Name: Chicken Meuniere with Tomato and Parsley Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 tablespoons unsalted butter, at room temperature; 1 cup flour; 1/2 teaspoon kosher salt, plus extra for seasoning; 1/4 teaspoon freshly ground black pepper, plus extra for seasoning; 4 (4-ounce) chicken cutlets, pounded 1/4-inch thick; 4 Roma tomatoes, diced; 1/4 cup kalamata olives, chopped; 2 tablespoons capers, drained and rinsed; 1/3 cup white wine, such as Pinot Grigio; Zest of 1/2 large lemon; 1/4 cup chopped fresh flat-leaf parsley leaves; Kosher salt and freshly ground black pepper

Servings: persons

1/4 cup olive oil
2 tablespoons unsalted butter, at room temperature
1 cup flour
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
4 (4-ounce) chicken cutlets, pounded 1/4-inch thick
4 Roma tomatoes, diced
1/4 cup kalamata olives, chopped
2 tablespoons capers, drained and rinsed
1/3 cup white wine, such as Pinot Grigio
Zest of 1/2 large lemon
1/4 cup chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper

1
For the chicken: In a large nonstick skillet, heat the oil and butter over medium-high heat.
2
In a medium bowl, mix together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3
Season the chicken on both sides with salt and pepper and dredge in the flour mixture.
4
Shake off any excess flour and cook the chicken until golden and cooked through, 3 to 5 minutes each side.
5
Remove to a plate and tent with foil to keep warm.
6
For the sauce: Heat the same pan used to cook the chicken over medium-high heat.
7
Add the tomatoes, olives, capers, wine, and lemon zest.
8
Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
9
Cook until the tomatoes start to soften, about 4 minutes.
10
Stir in the parsley and season with salt and pepper, to taste.
11
Arrange the chicken on a platter and pour the sauce over the top.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup olive oil, 2 tablespoons unsalted butter, at room temperature, 1 cup flour, 1/2 teaspoon kosher salt, plus extra for seasoning, and more.

Yes, Chicken Meuniere with Tomato and Parsley Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!