Pan Seared Mediterranean Chicken Recipes

PAN-SEARED MEDITERRANEAN CHICKEN

Pan-Seared Mediterranean Chicken image

[DRAFT]

Provided by Food Network

Time 55m

Yield 4 Servings

Number Of Ingredients 13

Ingredients

1 lemon
1 1/2 cups Swanson® Chicken Stock
7 sun-dried tomatoes, cut into thin strips (about 1/3 cup)
1 1/4 pounds skinless, boneless chicken breast halves
Salt and coarsely ground black pepper
2 tablespoons olive oil
1/3 cup minced shallots
2 cloves garlic, minced
12 pitted kalamata olives, cut in half
2 tablespoons capers, rinsed and drained
1/3 cup fresh basil leaves cut into very thin strips
1/4 cup crumbled feta cheese
Hot cooked couscous or orzo

Steps:

1. Grate the zest and squeeze the juice from the lemon. Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.
2. Season the chicken with the salt and black pepper.
3. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
4. Reduce the heat to medium. Heat the remaining oil in the skillet. Add the shallots and garlic and cook and stir for 1 minute.
5. Add the stock mixture to the skillet and heat to a boil. Reduce the heat to low. Cook for 4 minutes, stirring occasionally. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the olives, capers, basil and cheese. Serve with the couscous.

MEDITERRANEAN CHICKEN

Mediterranean Chicken image

Provided by Food Network

Categories main-dish

Time 35m

Yield 3 servings

Number Of Ingredients 12

Ingredients

2 tablespoons all-purpose flour
Pinch of cayenne
2 tablespoons California extra-virgin olive oil
3 large chicken breast cutlets, pounded or thinly sliced
Juice of half a lemon, plus four slices of lemon
2 large cloves garlic, sliced
1/3 cup sliced kalamata olives, pitted
1/3 cup green olives (we use some marinated in herbs de Provence), pitted
3 tablespoons fresh Italian parsley, chopped
1/2 teaspoon kosher salt
Fresh pepper, to taste
2 teaspoons butter

Steps:

Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
Add the butter to the pan, shaking to combine the sauce.
Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.

MEDITERRANEAN CHICKEN SHEET PAN DINNER

Mediterranean Chicken Sheet Pan Dinner image

Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 16

Ingredients

¼ cup extra-virgin olive oil
lemon, juiced
2 tablespoons balsamic vinegar
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
4 chicken thighs with skin
1 small red onion, sliced into petals
8 mini bell peppers, halved lengthwise and seeded
1 pound baby potatoes, halved
1 lemon, sliced
¼ cup crumbled feta cheese
¼ cup fresh parsley, chopped
8 pitted kalamata olives

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 41.3 g, Cholesterol 84.9 mg, Fat 32.4 g, Fiber 6.9 g, Protein 23 g, SaturatedFat 8 g, Sodium 1112.8 mg, Sugar 3.5 g

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