4 large chicken cutlets
Soy flour (approximately
½ cup, more if needed)
3 tablespoons Colavita
Extra Virgin Olive Oil
1 tablespoon unsalted butter
½ cup chopped red onion
½ jalapeno pepper, finely chopped
½ cup white wine
2½ cups diced fresh Chilean fruit (nectarines, peaches, plums, kiwifruit,
or any combo)
2 tablespoons fresh lime juice
Salt to taste
Freshly ground black pepper
Dust chicken with soy flour. In a medium skillet, gently sauté the cutlets in the Colavita
Extra Virgin Olive Oil and butter until cooked. Remove to a warm platter.
Add onion and jalapeño (and additional oil, if needed) sauté until soft. Add wine to skillet, scraping the bottom of pan. Reduce to half. Add fruits, lime juice, salt, and pepper.
Cook 5-7 minutes. Serve over chicken.