CREAMY CHICKEN WITH OLIVES AND SUN-DRIED TOMATOES
Creamy chicken with olives and sun-dried tomatoes isn't your average chicken dinner. Seared chicken breasts are simmered with caramelized onions, sun-dried tomatoes and salty olives in a luxurious white wine cream sauce.
Provided by Nicole
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Season chicken breasts liberally with salt and a little bit of freshly cracked black pepper.
- Heat a large skillet to a medium heat. Once the pan is hot, add 1 tablespoon each of butter and olive oil. When the butter melts, swirl the pan to combine the two. Add the chicken breasts, sear until golden brown and crusty on both sides, about 3-4 minutes side. Remove from the pan and set aside.
- Add remaining two teaspoons butter to the skillet. Once the butter melts, swirl the pan to coat. Add onions and 1/4 teaspoon salt. Toss onions. Cook onions for 1-2 minutes until slightly softened and then turn the heat down to medium-low. Continue to cook onions until soft and caramelized, another 5-6 minutes. Add the garlic and cook for 1-2 minutes until slightly softened.
- Pour in wine. Use a wooden spoon to scrape up all the brown bits on the bottom of the pan. Bring wine to a simmer and cook until reduced by half, about 1-2 minutes. Add in cream and lemon juice. Bring to a boil and reduce to a simmer. Add chicken back in along with sun-dried tomatoes and olives. Simmer until the chicken is cooked through and the sauce is thick, about 3-4 minutes.
- Season to taste with salt and pepper.
Nutrition Facts : ServingSize 1 serving, Calories 459 kcal, Carbohydrate 8 g, Protein 50 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 191 mg, Sodium 570 mg, Fiber 2 g, Sugar 4 g
CHICKEN WITH OLIVES AND SUN-DRIED TOMATOES
Common pantry items really bring flavor to simple chicken breasts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest. Reduce to a simmer; cook until tomatoes have softened, 5 to 8 minutes. Drain, and pat dry with paper towels. Slice tomatoes into 1/4-inch strips.
- In a medium bowl, toss tomato mixture with olives, 1 teaspoon oil, 1/4 teaspoon salt, and a pinch of pepper.
- Rub chicken all over with remaining tablespoon oil; season generously with salt and pepper. Place chicken in a 9-by-13-inch baking dish; sprinkle with tomato mixture.
- Cover tightly with foil; refrigerate until ready to use, up to overnight.
- Preheat oven to 450 degrees. Bake (covered with foil) 20 minutes. Remove from oven; let stand 5 minutes before serving.
Nutrition Facts : Calories 328 g, Fat 13 g, Fiber 1 g, Protein 47 g
COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Steps:
- For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
- For the chicken: Preheat oven to 400 degrees F.
- Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
- Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
- While chicken is baking, make the sauce.
- For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
- To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.
CHICKEN BREASTS IN FOIL WITH SUN-DRIED TOMATOES AND OLIVES
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place rack in center of oven, and preheat to 450 degrees. Combine olives, sun-dried tomatoes, their oil and fresh herbs in bowl.
- Fold 12 squares of aluminum foil in half to make creases at center, unfold, and lightly coat shiny sides with teaspoon of vegetable oil on each. Lightly salt and pepper chicken breasts on both sides. Place each breast on shiny side of a piece of foil, just to one side of crease. Spoon tomato mixture over each breast, leaving 1/4-inch border around edges.
- Loosely fold foil over chicken, then crimp edges of packet to seal it tightly. Place packets on baking sheet, and bake on center rack for 20 minutes. Remove from oven, and let stand for 5 minutes. To avoid possibility of burning by steam, cut slit in packets before opening them.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 548 milligrams, Sugar 3 grams, TransFat 0 grams
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
MEDITERRANEAN CHICKEN WITH SUN-DRIED TOMATOES AND OLIVES
Make and share this Mediterranean Chicken With Sun-Dried Tomatoes and Olives recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large frying pan, heat oil over medium heat. Add chicken and cook, turning until browned, about 5 minutes per side.
- Add garlic and shallots and cook 2 minutes.
- Pour wine over chicken, cover, reduce heat and simmer for 15 minutes.
- Add lemon, sun dried tomatoes, olives and pepper. Cover and simmer for 10 minutes, or until chicken is tender.
SLOW COOKER MEDITERRANEAN CHICKEN WITH SUN DRIED TOMATOES
A very delicious recipe from the Campbells kitchen. You can't even taste any soup in this, it has such a lovely combination of flavours.
Provided by Semra22
Categories One Dish Meal
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Stir soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2 quart slow cooker. (Using a bigger one is fine.) Add the chicken and turn to coat.
- Cover and cook on low for 7 - 8 hours or till the chicken is cooked through and tender. Garnish with basil leaves if desired.
Nutrition Facts : Calories 318.6, Fat 9.6, SaturatedFat 2.5, Cholesterol 83.1, Sodium 1156.8, Carbohydrate 21.5, Fiber 7.1, Sugar 5, Protein 30.7
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