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MEDITERREANAN CHICKEN BREASTS

8/2008

Look for pitted kalamata olives in the deli department or the salad bar of your supermarket.

Serves 4
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 tablespoons olive oil
1 onion , chopped fine
4 garlic cloves , minced
3/4 cup low-sodium chicken broth
1/2 cup chopped pitted kalamata olive (see note)
1 1/2 cups cherry tomatoes , halved (quartered if large)
2 tablespoons finely chopped fresh oregano
2 tablespoon finely chopped fresh parsley

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate and tent with foil.

2. Add remaining oil and onion to empty skillet and cook over medium heat until onion is lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broth, olives, and browned chicken along with any accumulated juices and bring to boil. Reduce heat and simmer, covered, until chicken is cooked through, 2 to 4 minutes.

3. Transfer chicken to serving platter. Add tomatoes to skillet and cook until just softened, about 1 minute. Off heat, stir in oregano and parsley and season with salt and pepper. Spoon vegetable mixture over chicken. Serve.

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https://recipes.connorbowen.com/recipe/mediterreanan-chicken-breasts/