MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS
This also may be made using skin on chicken pieces also such as legs and/or thighs, for the best flavor try to use a mixture of red and yellow teardrop tomatoes, this is not for anyone with a plain palette.
Provided by Kittencalrecipezazz
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium-high heat.
- Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
- To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
- Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
- Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
- Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
- Add in butter and stir until melted.
- Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
- Season again with salt and pepper.
- Spoon the mixture over the chicken.
- Sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 666, Fat 37, SaturatedFat 13.5, Cholesterol 208.5, Sodium 690.4, Carbohydrate 14.2, Fiber 3.8, Sugar 7.7, Protein 69.4
PAN SEARED CHICKEN WITH OLIVES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
- Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
- Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
- For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
- Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
- Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
- Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.
MEDITERRANEAN CHICKEN
Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.
Provided by Robyn Webb
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
- Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
- Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 268.1 mg, Sugar 3.2 g
KALAMATA CHICKEN
chicken breasts with rings of lemon, grape tomatoes, and calamatta olives. Great served with a good crunchy french bread and crisp spinach salad! This is my hubby's favorite recipie of mine i make it all summer it looks really fancy even though it's quick, easy, and delicious!!!
Provided by Bearsbaby03
Categories One Dish Meal
Time 16m
Yield 1 cup per person, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First preheat oven to 350 degrees.
- Spray a long pan with spray of olive oil in bottom of glass pan. Place chicken thighs in bottom of pan. Put all of the wine or lemon juice on top of the chicken. then add lemon slices {squeeze the lemons on top of the chicken. Add the seasoning and parsley,garlic, essence,olives including half the bottle of juice and all of the olives. I slice them on top of the chicken.
- Bake 45 minutes to an hour til juices run clear in the chicken.Goes well with salad and french bread made into garlic bread.
- Serve over pasta.
Nutrition Facts : Calories 252, Fat 12.5, SaturatedFat 2.2, Cholesterol 94.4, Sodium 657.6, Carbohydrate 13.3, Fiber 4.3, Sugar 3, Protein 24.3
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GREEK CHICKEN WITH FETA AND KALAMATA OLIVES - PUREWOW
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- In a large bowl, toss the potatoes with 1 tablespoon of the olive oil and some salt, then spread onto the lined baking dish. Season the chicken thighs with salt and pepper, rub on the remaining olive oil and top with the dried herbs. Nestle the chicken on top of the potatoes, close up the parchment or foil into a tight packet and transfer to the oven for 40 minutes.
- Carefully open up the packet, add in the crumbled feta, olives, cherry tomatoes and red wine vinegar and return to the oven, uncovered, until the potatoes are tender and the chicken is cooked through, 35 to 40 minutes. (Test the doneness by inserting a skewer into each thigh and checking the juices run clear.) Remove from the oven and serve fresh oregano leaves and lemon wedges.
CROCK-POT LEMON CHICKEN WITH TOMATOES & KALAMATA …
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4.3/5 (3)Total Time 4 hrs 20 minsAuthor Eatingwell Test KitchenCalories 480 per serving
- Place the lemon zest in a bowl; cover and refrigerate. Stir together the lemon juice, onions, tomatoes, olives, and 2 tablespoons each oregano and parsley in a 5- to 6-quart slow cooker.
- Sprinkle the chicken with the pepper and 3/4 teaspoon of the salt. Heat a large nonstick skillet over medium-high. Add the oil to the skillet; swirl to coat. Add the chicken to the skillet; cook, turning once, until browned, about 3 minutes per side. Transfer the chicken to the slow cooker. Cover and cook on LOW until the chicken is cooked through, about 4 hours.
- Meanwhile, prepare the orzo according to the package directions, omitting the salt and fat; drain. Stir the pine nuts and remaining 1/4 teaspoon salt into the orzo.
- Remove the chicken from the slow cooker, reserving the cooking liquid in the slow cooker. Shred the chicken, discarding the bones. Stir the chicken and lemon zest into the cooking liquid. Divide the orzo among 6 bowls. Serve the chicken mixture over the orzo, and sprinkle with the remaining 1 tablespoon each oregano and parsley.
KALAMATA LEMON CHICKEN - BETTER HOMES & GARDENS
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5/5 (27)Total Time 45 minsServings 4Calories 309 per serving
- In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper.
- Bake, covered, in a 400 degree F oven about 35 minutes or until chicken is tender and no longer pink (180 degrees F). If desired, serve in shallow bowls with additional hot broth and top with snipped oregano. Makes 4 servings.
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