Pan-Fried Chicken with Tomatoes, & Olives

Andy Anderson !

By
@ThePretentiousWichitaChef

This is a very easy dish to put together, and you might already have all the ingredients just sitting in your pantry and fridge.

The sauce is created in the same pan as the chicken, so that makes this a one-pan meal.

Oh, the sauce is so yummy.

It can be a light evening meal in the heat of summer, or as the days shorten, and the weather begins to cool something a bit more robust... It just depends what you serve it with.

So, you ready… Let’s get into the kitchen.


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Serves:

3-4

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

PLAN/PURCHASE

THE CHICKEN

2 medium
chicken breasts, boneless, skinless
salt, kosher variety, to taste
black pepper, freshly ground, to taste
flour, all purpose variety, for dusting

THE SAUCE

1/4 c
olive oil, extra virgin
2 clove
garlic, minced
1/4 c
white wine, dry variety
1/2 c
chicken stock, not broth
6 oz
diced tomatoes
2 Tbsp
kalamata olives, sliced
1 Tbsp
lemon juice, freshly squeezed
1 tsp
capers chopped with juice

THE ASSEMBLY

feta cheese, crumbled
italian flat-leaf parsley
additional sides (veggies/starch) your choice

Directions Step-By-Step

1
PREP/PREPARE
2
THE CHICKEN
3
Gather your ingredients.
4
Chefs Note: If you can brine the chicken breasts, please do.
5
Cut the chicken breasts in half lengthwise.
6
Pat dry, and add a bit of salt and pepper to both sides.
7
Dust with some flour, on both sides.
8
Add the oil to a sauté pan over medium heat.
9
Add the chicken and cook for about 4 minutes.
10
Turn the chicken over, and cook for an additional 2 minutes.
11
Remove the chicken, cover, and reserve.
12
THE SAUCE
13
Gather your ingredients.
14
Remove the pan from the heat, and add the minced garlic.
15
Cook for about 1 minute (still keeping the pan off heat).
16
Place the pan over medium-high heat, and then add the wine.
17
Allow the liquid to cook until the wine is evaporated, about 3 minutes.
18
Add the broth, kalamata olives, capers, lemon juice, and the tomatoes.
19
Lower the heat and bring to a simmer.
20
Reduce the mixture by half, about 6 to 8 minutes.
21
Add the chicken back into the pan.
22
Cook, for an additional 2 minutes, turning the chicken over once.
23
PLATE/PRESENT
24
Add to a serving plate, drizzle with some pan sauce, and add the feta and parsley. Then serve with your favorite sides. Enjoy.
25
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American