6 chicken cutlets (a boneless breast cut in half lengthwise so you get 2 thin pieces)
3 TBS olive oil (or canola)
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
2 TBS chopped fresh parsley
Heat a big skillet (I like cast iron) over medium-high heat. Season the chicken cutlets with salt and pepper on both sides.
When the skillet is very hot, add a few cutlets (do it in batches so they will brown properly). You want the skillet to be hot so you get a good sear on the meat. They should sizzle when they hit the skillet like this:
Cook for about 4-5 minutes (depending on the thickness of the cutlet). When browned on the first side, flip and cook on the other side until it's browned, about 4 more minutes or so.
Remove to a plate and repeat until all the cutlets are browned.
Then, lower the heat to medium and add the garlic to the skillet, stirring often,
Cook, stirring, for about 2 minutes (be careful not to burn the garlic).
Next, add the tomatoes with their juice.
Return the chicken to the skillet, bring to a boil, then lower heat and simmer for 10-15 minutes (or until chicken is cooked through).
Garnish with fresh parsley.
I like to serve this with angel hair pasta and garlic bread. This recipe is simple but delicious! Plus, it's so quick to make that it's perfect for a weeknight meal. You can use chicken, steak, pork, turkey or sausage. Just be sure the meat is cooked through. Versatile, easy and yummy...the perfect kind of recipe! Enjoy!