Garlic, onion, tomatoes, olives and capers are sautéed in olive oil and chicken broth, then finished with a bit of oregano and butter. Boneless, skinless chicken breasts are a staple item in most households. Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken. Quick and healthy chicken breast with tomatoes that are in their prime ripeness end of August – beginning of September. Stir and cook for a couple of minutes. Place a breast on each piece of foil. The chicken becomes super flavorful and tender. 3 %, , pitted and chopped (or use green olives), Mediterranean Chicken Breasts With Avocado Tapenade. Cut each chicken breast half into 3/4-inch slices. 30 minutes from start to finish. When prepared into thinner ¼-inch cutlets they are even easier to cook. Garnish with a little extra black pepper, thyme and a drizzle of olive oil before serving. If chicken dinners all looked and tasted like Creamy Chicken with Olives and Sun-Dried Tomatoes, we’d eat chicken every single day of the week! Serve over couscous, with dressed greens on the side. Add the couscous, cover and remove from the heat. Bash with a rolling pin to flatten, then lightly coat in the seasoned flour. These Italian-inspired chicken breasts are quick to prepare for everyday meals and elegant enough for entertaining, too. Kalamata and picholine olives add salty savour. In a medium saucepan, bring the water to a boil with 1/4 teaspoon salt and the remaining 2 tablespoons of olive oil. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. 1 teaspoon kosher salt, divided . The chicken is smothered in a colorful medley of sweet cherry tomatoes, briny Greek olives, fruity olive … Simmer over medium-low heat for about 10 minutes, stirring once in a while… A colorful dish inspired by the flavors of Greece. oil. 4 to 5 pieces of chicken, bone-in, skin-on 1 onion, diced 1 large clove garlic, minced 2 cups diced tomatoes or 8 oz. Add the remaining 1 Tbs. Add onions, garlic, and green bell pepper to the pan. Drain, and pat dry with paper towels. 1 teaspoon olive oil . And the ones I can’t stop buying during my farmers market haul every week. Season the chicken pieces with salt and pepper. Seared chicken breasts are simmered with caramelized onions, sun-dried tomatoes and salty olives in a luxurious white wine cream sauce. Arrange a few sprigs of thyme on top of the chicken. Firm, yet tender, smoky and slightly sweet, the olives add that needed bite to this saucy one-skillet chicken dish that will blow your mind. Top each bowl with a cooked marinated chicken breast. Add chicken and brown on both sides. Brush chicken with remaining 1 1/2 tablespoons dressing. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. Serve with the pan juices. Creamy Chicken with Olives and Sun-Dried Tomatoes. In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the garlic and cook for another minute. Preparation. Pour in the crushed tomatoes, the olives and a pinch of salt and pepper and stir (be careful with the salt, as the olives are salty enough). Tip:If you don’t have a food processor, finely chop the rosemary, thyme, garlic and chilli and mix with the olive oil and lemon juice. I chose bone-in chicken breasts because they take slightly longer to cook than boneless breasts (which gives them more time to get fully acquainted with the other ingredients while absorbing their wonderful flavors). Toss the spaghetti in the tomato sauce and divide between 4 plates. But it was the addition of the fresh tomatoes and black olives with the chicken that was a little different and I loved it too! Top each chicken breast half with 1/4 cup tomato mixture. Transfer the mixture to a plate and set aside. Recipe from Good Food magazine, September 2011. Click to Pin this recipe Add the chicken and cook until it is heated through. Ready in 30 mins or less. If using fresh tomatoes, peel and coarsely chop if using canned, coarsely chop. I chose bone-in chicken breasts because they take slightly longer to cook than boneless breasts (which gives them more time to get fully acquainted with the other ingredients while absorbing their wonderful flavors). Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of … Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. A one-pan dinner made with chicken, white wine, olives, tomatoes, and basil. Garlic, onion, tomatoes, olives and capers are sautéed in olive oil and chicken … Add olives and 1 cup of water if and simmer for a few more minutes until happy with the thickness of the sauce. Top the chicken breasts with the mixture. Toss the spaghetti in the tomato sauce and divide between 4 plates. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce. Turn the chicken over, add the onion and cook 4-5 mins more. Juicy chicken breasts with a punchy olive, tomato and caper dressing is a great, fast summer meal. Cut each chicken breast half into 3/4-inch slices. 11 g If the sauce becomes too thick, pour in some water. Choose the type of message you'd like to post, Pan-fried chicken with tomato & olive sauce, Magazine subscription – save 44% and get a cookbook of your choice. Remove chicken and place on a plate. oil to the pan. https://www.themediterraneandish.com/one-skillet-mediterranean- Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Ingredients The 5 ingredients: 4 (6-ounce) skinless, boneless chicken breast halves 1 cup multicoloured cherry or grape tomatoes, halved 3 tablespoons oil and vinegar dressing, divided 20 olives, halved 1/2 cup (2 ounces) crumbled feta cheese How to Make It Prepare grill to medium-high heat. Serves 4. Season with salt and pepper. Top each bowl with a cooked marinated chicken breast. Aleppo-Style pepper, thyme and season to taste with salt and pepper caramelized. 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