mediterranean chicken
(1 rating)
No Image
I was looking for yet another way to make boneless, skinless chicken breasts interesting and, after a rummage in the fridge, came up with this. You'll notice that there is no added salt - that's because the olives, capers and artichoke hearts add enough salt.
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Saute
Ingredients For mediterranean chicken
-
4chicken breast halves, skinless and boneless
-
1 Tbspherbes de provence
-
1 tspblack pepper, coarsely ground
-
2 Tbspolive oil, extra virgin
-
1/2 cpitted kalamata olives
-
12 ozjar marinated artichoke hearts, drained
-
3 Tbspcapers, drained
-
1/4 clemon juice
-
1/4 tspred pepper flakes
-
1 Tbspbutter
How To Make mediterranean chicken
-
1In a large saute pan (one that has a lid), heat olove oil over high heat. meanwhile, sprinkle both sides of chicken breasts with herbes de provence and black pepper. Brown breasts on both sides over high heat.
-
2Decrease heat to medium-low, turn breasts face down and cover. Cook at medium-low until breasts are slightly underdone (8-10 minutes, depending on the size).
-
3Add olives, artichoke hearts, capers, red pepper flakes and lemon juice. Simmer, uncovered, for about 5 minutes or until chicken is no longer pink.
-
4Romove chicken to serving platter and increase heat to high. Let liquid in pan reduce about 1/2, add butter and stir until butter is melted and sauce has an even consistency.
-
5Slice each chicken breast crosswise into 5 or 6 slices, and spoon some sauce over each breast to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT