Recipe Image

Chicken Cutlets with Fennel and Capers

  • 15 m
  • 25 m
Diabetic Living Magazine
“Fresh fennel is the tasty addition to lean chicken breasts served with a light tomato sauce and capers. It's nice for the family and special enough for entertaining.”


    • 1 (8 ounce) skinless, boneless chicken breast half
    • ¼ teaspoon sea salt
    • ¼ teaspoon freshly ground black pepper
    • Nonstick cooking spray
    • ½ teaspoon olive oil
    • 1 cup chopped fennel
    • 1 tablespoon chopped shallot
    • 1 clove garlic, minced
    • 1 cup canned no-salt-added diced tomatoes, undrained
    • 1 tablespoon snipped fresh flat-leaf parsley
    • 1½ tablespoons capers, drained
    • ½ teaspoon dried Italian seasoning, crushed


  • 1 Split chicken breast in half horizontally to form two thin cutlets. Sprinkle both sides of each chicken piece with the salt and pepper. Lightly coat a large nonstick skillet with nonstick spray; add oil and heat skillet over medium heat. Add chicken; cook about 6 minutes or until no longer pink, turning once. Transfer chicken to a plate; cover with foil and keep warm.
  • 2 Add fennel, shallot, and garlic to skillet; cook and stir for 3 minutes. Add undrained tomatoes; cook about 2 minutes more or until fennel is tender. Stir in parsley, capers, and Italian seasoning; cook for 1 more minute. Serve immediately over chicken. Makes 2 servings (1 chicken piece with ½ cup tomato mixture).
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