Chicken with Tomatoes Olives and Capers

For me, cooking is all about what I have available. I try to add what you can substitute in my recipes for if you don't have it that will work equally as well. The recipe is a quick and healthy recipe that goes from prep to table in 15 minutes. I used chicken breast because it is what I had available. I cut the 3 breasts long ways since they were thick and turned 3 breasts into 6 cutlets. Chicken cutlets work well, so do tenderloins. If you happen to have thin cut chicken cutlets, then reduce the cook time by a few minutes.


You'll need:

1 1/2 lbs chicken breast cut in half long ways (or chicken cutlets or chicken tenderloins)
1 small or medium onion, chopped
2 tablespoons olive oil
3 beefsteak tomatoes or 1 can plum tomatoes cut in half, juice discarded. My can was 28 ozs
2 tablespoon capers
1/2 cup chopped parsley, or 2 tbsp dried parsley
15 calamata olives, pitted and cut in half
1 chicken bouillon cube
Pepper to taste
1 teaspoon of crushed red pepper flakes... if you want to add heat, if not just leave it out

In a large pan sauté onions in oil on medium for about 8 minutes or till golden
Add all the remaining ingredients, except chicken breast and mix well
Place chicken on top of tomato mix

Cook with a cover on for 10 minutes or so, or till the chicken gets fully white on top
Turn chicken over and cook another 5 minutes
Place a slice of chicken on each plate and top with tomato mixture and juices

Serves 6

Notes:
Use gluten free bouillons or chicken stock for gluten free