Greek Chicken Cutlets

Ingredients

• 1 pound(s) chicken pounded thin
• 1 teaspoon(s) garlic chopped
• 1/4 cup(s) dry white wine until evaporated
• 1/2 cup(s) chicken broth
• 1/3 cup(s) diced tomatoes
• 2 tablespoon(s) sliced kalamata olives
• 1 tablespoon(s) lemon juice

Preparation

1. After pounding chicken, season with flour, salt, pepper. Add 1/4 olive oil to pan. Heat over medium in skillet, saute until cutlets are brown on each side. Transfer chicken to plate and cover with foil. Add garlic and the other 5 ingredients. Bring to boil and reduce mixture by half, about 3 minutes. Return cutlets to pan for 1 minute per side. Add the crumbled feta and the parsley to top when done.