pan-fried chicken with tomatoes, & olives

Name: Pan-Fried Chicken with Tomatoes, & Olives
Prep time: 10 min
Cook time: 20 min
Yield: 3
Cuisine: American
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 cup(s) olive oil, extra virgin; 2 clove(s) garlic, minced; 1/4 cup(s) white wine, dry variety; 1/2 cup(s) chicken stock, not broth; 6 ounce(s) diced tomatoes; 2 tablespoon(s) kalamata olives, sliced; 1 tablespoon(s) lemon juice, freshly squeezed; 1 teaspoon(s) capers chopped with juice; ## THE ASSEMBLY; - feta cheese, crumbled; - italian flat-leaf parsley; - additional sides (veggies/starch) your choice

(1 RATING)

34 Pinches 25 Photos

Andy Anderson !

Wichita, KS

Updated on May 27, 2016

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.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 3-4 serving(s)

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 cup olive oil, extra virgin
2 cloves garlic, minced
1/4 cup white wine, dry variety
1/2 cup chicken stock, not broth
6 ounces diced tomatoes
2 tablespoons kalamata olives, sliced
1 tablespoon lemon juice, freshly squeezed
1 teaspoon capers chopped with juice
THE ASSEMBLY
- feta cheese, crumbled
- italian flat-leaf parsley
- additional sides (veggies/starch) your choice

How To Make pan-fried chicken with tomatoes, & olives

Step 1

PREP/PREPARE

Step 2

THE CHICKEN
Step 3

Gather your ingredients.
Step 4

Chefs Note: If you can brine the chicken breasts, please do.
Step 5

Cut the chicken breasts in half lengthwise.
Step 6

Pat dry, and add a bit of salt and pepper to both sides.
Step 7

Dust with some flour, on both sides.
Step 8

Add the oil to a sauté pan over medium heat.
Step 9

Add the chicken and cook for about 4 minutes.
Step 10

Turn the chicken over, and cook for an additional 2 minutes.
Step 11

Remove the chicken, cover, and reserve.
Step 12

THE SAUCE
Step 13

Gather your ingredients.
Step 14

Remove the pan from the heat, and add the minced garlic.
Step 15

Cook for about 1 minute (still keeping the pan off heat).
Step 16

Place the pan over medium-high heat, and then add the wine.
Step 17

Allow the liquid to cook until the wine is evaporated, about 3 minutes.
Step 18

Add the broth, kalamata olives, capers, lemon juice, and the tomatoes.
Step 19

Lower the heat and bring to a simmer.
Step 20

Reduce the mixture by half, about 6 to 8 minutes.
Step 21

Add the chicken back into the pan.
Step 22

Cook, for an additional 2 minutes, turning the chicken over once.
Step 23

PLATE/PRESENT
Step 24

Add to a serving plate, drizzle with some pan sauce, and add the feta and parsley. Then serve with your favorite sides. Enjoy.
Step 25

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes