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1 lb of thin chicken cutlets

Olive oil – 5 tblsp

Flour or almond flour – ¼ cup

Shallots - 2

Garlic – 5 cloves

Hearts of palm (canned or jarred) , peas (frozen), grape tomatoes


White wine or marsala or sherry wine – 1 cup

Chicken broth – low sodium – ½ cup

Butter – 2 tblsp

Salt & pepper – to taste

Tumeric – 2 tblsp


Clean and cut chicken cutlets into medallion size

Heat olive oil in a skillet

Dredge the chicken in flour – lightly and shake off excess

Saute chicken on each side for about 1 minute on medium heat

Remove from skillet

Add to skillet olive oil if necessary

Slice shallots and garlic and put in skillet

Add turmeric, salt & pepper and some chopped parsley

Brown for about 2 minutes on low-medium heat

Put chicken back in skillet to one side

Slice hearts of palm and grape tomatoes, microwave frozen peas

Add hearts of palm (or artichoke hearts), peas, grape tomatoes

Add butter, chicken broth and wine

Let it sit until ready to serve

Heat for about 2-3 minutes, stirring occasionally

Garnish with fresh parsley leaves

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