ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES RECIPE
Provided by Ellan
Number Of Ingredients 13
Steps:
- Pat the chicken breasts dry. On each side of the chicken breast make three slits through. Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano. In a large skillet, heat 2 tab. of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 minutes turning the chicken over once. Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally, add the parsley and feta cheese. Serve with a light pasta, rice or couscous.
MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES
This is very yummy and makes a good weeknight meal. I serve it with short-grain brown rice with olive oil and grated parmesan cheese and a green vegetable.
Provided by 2hot2handle
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
- Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
- Add the chicken and cook until it is heated through.
- Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.
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