I love cooking in a skillet, especially a grill pan such as this. It’s so easy and quick, and dinner comes together in under 25 minutes. Using chicken cutlets works great in this recipe because they cook so quickly. If you can’t find chicken cutlets at your local store, just slice a boneless chicken breast so it is half the size in thickness. I love this fresh combination of the chicken with grape tomatoes, olives and fresh basil and parsley. It’s perfect this time of year, and my kids love it too. See me preparing this recipe on “Talk of Town” on News Channel 5 in Nashville, this Thursday at 11:30 a.m.
Skillet Chicken with Olives and Tomatoes
11/2 pounds chicken cutlets
1/4 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon ground lemon pepper
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/4 cup chopped shallots
1/2 cup sliced grape tomatoes
1/4 cup sliced green or black olives
1/4 cup chopped fresh basil
1/2 cup chopped Italian parsley
1. Sprinkle chicken with paprika, sea salt and lemon pepper; drizzle with lemon juice. Heat oil in a large lightly greased skillet over medium-high heat and cook chicken and shallots 2 to 3 minutes on each side or until chicken is golden and shallots are tender.
Add remaining tomatoes and olives, stirring well. Sprinkle with basil and parsley before serving.