Kitchen Wisdom Gluten Free Chicken with Capers and Olives recipe is delicious and simple to prepare.  A great dish for warming the kitchen on a chilly autumn evening; it utilizes the stovetop for an extended cooking time – allowing for the flavors to marry and tantalize one’s palate with incredibly tender chicken.   Customarily made with chicken pieces and in much larger quantity, I prefer the ease of cutlets for this dish.  Happy Cooking!

½ pound Chicken Cutlets

¼ cup Onion, finely chopped

2 tablespoons Celery, finely chopped

1 tablespoon Tomato Paste

¼ cup water

1 tablespoon Gluten Free Capers

2 teaspoons Red Wine Vinegar

10 sliced & pitted Gluten Free Green Olives

1 tablespoon Extra Virgin Olive Oil

Finely chop the onion and celery, slice the olives and place all aside.  Clean and prep the chicken.  Whisk together the water, tomato paste and red wine vinegar until thoroughly combined, set aside.

Warm a sauté pan to medium high, add 2 teaspoons of the oil to the pan.  Once the oil is very warm, add each chicken breast and brown for approximately 3 minutes on each side.  Remove the chicken from the pan and set aside on a plate.

Add another 2 teaspoons of olive to the pan and sauté the onion and celery for 8-10 minutes.  Add the reserved tomato paste liquid, followed by the capers.  Simmer on medium low for 5 minutes.

     Return the chicken to the pan, completely coat with the liquid, cover the pan.  Simmer on low and cook for approximately 25 minutes (until the chicken is incredibly tender).  Mix  in the olives and simmer another 3 minutes.  Allow to stand in the covered pan for at least 15 minutes before serving.  Enjoy!

“Chicken with Olives & Capers” by Liz Conforti, Forget What You Know About Wheat(c) 2015

Enjoy with Kitchen Wisdom Gluten Bread & Soup

Crusty Olive Oil Rolls

 Cream of Asparagus Soup

Soup of Escarole & Beans

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