CHICKEN ATHENA RECIPE - (4.5/5)
Provided by jmags
Number Of Ingredients 7
Steps:
- Brown meat in oil, add onion and cook 2 minutes. Stir in tomatoes, rosemary and artichoke marinade. Cook over medium heat 10 -15 minutes, stirring frequently. Stir in artichoke hearts. Serve over angel hair pasta. Top with feta cheese. • I also use mushrooms and capers. I sauté the mushrooms with the meat and onion and I add the capers at the end with the artichoke hearts. • I use two can of tomatoes instead of one to give more sauce
CHICKEN ATHENA
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate.
- Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth Ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer. Transfer chicken in skillet to same plate.
- Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.
CHICKEN ATHENA
Found this recipe in Bon Appetit Too Busy to Cook. I don't always have aniseed and ouzo around but the combination is intoxicating! Great accompanied by orzo.
Provided by TishT
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Sauté chicken in batches if necessary until brown, about 5 minutes per side.
- Transfer to plate.
- Pour off all but 2 Tbs drippings from skillet.
- Add garlic and aniseed and stir 30 seconds.
- Add tomatoes, broth Ouzo and oregano.
- Bring mixture to simmer, breaking up tomatoes with back of spoon.
- Return chicken to skillet.
- Bring to simmer and cook uncovered 15 minutes.
- Transfer chicken breasts to plate.
- Turn chicken pieces in skillet over and simmer 5 minutes longer.
- Transfer chicken in skillet to same plate.
- Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes.
- Season with salt and pepper to taste.
- (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.
PAN-FRIED CHICKEN ATHENA
The flavors of everyday pantry items ring out in perfect harmony in these herbaceous pan-fried chicken breasts. -Bobby Taylor, LaPorte, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten chicken breasts to 1/2-in. thickness. In a large skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, add the lemon juice, Worcestershire sauce, mustard and salt. Bring to a boil. Remove from the heat; stir in chives and parsley. Spoon over chicken and serve with lemon wedges.
Nutrition Facts : Calories 240 calories, Fat 10g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 348mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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