Yield: 1 Servings
|4 pounds||Chicken cutlets|
|3 tablespoons||Olive oil|
|2 cups||Onion, chopped|
|4 \N||Cloves garlic, crushed|
|1 cup||Warm water|
|½ cup||Balsamic vinegar|
|2 tablespoons||Sm. capers|
|¼ cup||Black olives, diced|
|1 teaspoon||Italian seasoning|
|½ cup||Fresh Italian parsley, chopped|
|\N \N||Crushed black pepper|
Cut chicken cutlets into 2 inch pieces. In a large skillet, saute oil, onion and garlic for a few minutes. Add the chicken and brown slightly.
Pour the water and balsamic vinegar over the chicken; add the capers, olives and all seasonings. Cover and cook for 10 minutes. Add black pepper to taste. Serves 8.
Posted to FOODWINE Digest 13 Sep 96 From: Joe Ames <ames@...>
Date: Sat, 14 Sep 1996 08:22:47 -0400