• Ingredients
• ¾ cup of Bionaturae Extra Virgin Olive Oil
• 2 cups of All-Purpose Flour
• 2 teaspoons salt
• 1 teaspoon pepper
• 8 chicken cutlets, cut thinly
• 4 tablespoons of butter
• 3 garlic cloves, sliced thinly
• 28 oz. can of Bionaturae Whole Peeled Tomatoes
• ¾ cup of Kalamata olives, diced
• 2 tablespoons capers
• ½ cup of white wine
• ½ cup chicken broth
• Zest of one lemon
• 1 tablespoon lemon juice
• 3 tablespoons chopped parsley
• ¾ pounds Bionaturae pasta of your choice

1. Instructions
2. Bring a pot of salted water to a boil.
3. Heat olive oil in a large frying pan.
4. In a small bowl combine the flour with 1 teaspoon of salt and 1 teaspoon of pepper. Coat each piece of chicken (both sides) with the flour mixture.
5. Add the cutlets to the pan and fry until cooked through and browned—about three to five minutes on each side.
6. Remove the chicken from the pan and dry on paper towels. Put another round of chicken cutlets in the pan and repeat the cooking process until the cutlets are all cooked.
7. For the sauce, remove most of the oil from the pan (leaving only about 3 tablespoons).
8. Put the pan back on the stove and put on low heat. Add the butter and garlic and sauté on low flame to cook the garlic.
9. Strain the tomatoes and dice. Add the tomatoes to the pan and sauté for about three minutes.
10. Add the olives, capers, and 1 teaspoon of salt. Cook for another 3 minutes.
11. Add the wine to the pan. Raise the heat to medium and cook until the sauce begins to reduce.
12. Add the chicken broth, lemon zest, and lemon juice.
13. Add the chicken back to the pan and sprinkle in chopped parsley. Cook for 5 minutes on low.
14. Boil your pasta. Reserve some pasta water and drain the pasta.
15. Remove the chicken and place on a serving platter. Be sure to spoon a little bit of sauce over the cutlets.
16. Mix the pasta into the sauce and serve alongside the chicken.

Serves 4