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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Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

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

About this Recipe

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