Sarasotas Mediterranean Sauteed Chicken And Potatoes Recipes

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

Steps:

• Pat the chicken breasts dry. On each side of the chicken breasts 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 cast iron skillet, heat 2 tbsp 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 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
• 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. Enjoy

SARASOTA'S MEDITERRANEAN SAUTEED CHICKEN AND POTATOES

Steps:

• Pine Nuts -- Before you make the chicken, I toast the pine nuts right on the stove in a dry sauce pan. It only takes a minute or two on medium heat. Use the same pan you plan to make the chicken in so you only dirty one pan. Just set to the side.
• Chicken -- Bring the chicken to room temperature and season well with salt and pepper. Then in the pan you cooked the nuts in (a large saute pan), add 2 tablespoons olive oil and 1 tablespoon butter and bring to medium heat. Cook the chicken on each side, 5-7 minutes until golden brown and done to 160 internal temperature. Don't over cook, they will continue to cook in the oven - the thighs don't take too long. Once done, I like to transfer to a small oven safe dish lined with parchment or foil for easy clean up and cover and set the oven on 300, just to keep warm. The rest doesn't take any time to make.
• Vegetables -- Make sure to everything ready because this doesn't take long.
• Now, after you have removed the chicken to the oven, return the same pan to the stove top on medium heat, add the remaining olive oil and butter along with the potatoes and cook on medium heat until they start to get tender, about 5-7 minutes.
• Then add in the mushrooms, squash, shallots and garlic and cook another 5 minutes on medium heat. If necessary, you can add a bit more olive oil if needed. Mushrooms can soak up a lot of oil.
• Liquid -- Add the wine to the pan to deglaze and let it reduce just a minute. Add in the broth and bring to a boil. Cook another minute and reduce to medium and cook another 4-5 minutes until the broth begins to reduce.
• Add in the olives, chopped tomatoes, capers, and check for salt and pepper. Then cook another 4-5 minutes until some of the liquid has reduced and the tomatoes begin to cook down.
• Chicken -- Remove the chicken from the oven and slice in bite size pieces and add it back to the stove top pan with the all the vegetables. Add in the parsley and once again, check for seasoning, and cook just until heated through.
• Serving -- Serve right out of the pan topped with the toasted pine nuts. Serve with couscous and a big salad. ENJOY!

GREEK CHICKEN AND POTATOES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
• Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
• Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
• Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
• Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
• Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
• Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

MEDITERRANEAN CHICKEN WITH POTATOES

Steps:

• Preheat oven to 400°.
• Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.
• Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
• Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.

CHICKEN AND POTATO SAUTE

Steps:

• In a large skillet, melt butter over medium heat. Brown chicken on both sides. Add onion and garlic; cook about 5 minutes. , In a small bowl, combine flour and seasonings. Dissolve bouillon in water and stir into flour mixture; pour over chicken. Cover and simmer for 20 minutes. Add potatoes and wine or water; heat through. Sprinkle with parsley.