Mediterranean Chicken

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Mediterranean Chicken

As our summer is starting to wind down it is time to start using up what we have in the refrigerator at the lake. All of my cherry tomatoes are coming at once and my basil is taking over the garden. I had a package of thin sliced chicken breast and decided to make this dinner.

If you know me then you will love another one of my one pot meals!

This was a dinner for two but there was enough left over for lunch!

NOTE: You can use chicken breast, cut in half then cover with plastic and thin using a mandolin.

 

Ingredients

  • 1 pound package thin sliced skinless chicken breast (about 6 slices)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 cup grape or cherry tomatoes
  • 1/2 pitted kalamata olives, sliced
  • 1 cup low sodium chicken broth
  • 1/4 cup white wine or vermouth
  • 5 tablespoons feta cheese, crumbled
  • 1/4 cup fresh basil, thinly sliced

Directions

  1. Take chicken breast and lay on a clean poultry safe work area. Season both sides with salt and pepper.

  2. Heat your Le Creuset Saute Pan and heat to medium high. Once the pan is hot add in oil and butter. Let butter melt but not brown.

  3. Add each chicken to the pan and cook each side for 3 minutes. Remove from pan and set on a plate and cover with foil.

  4. Lower the heat to medium and add in tomatoes and olives and saute for 5 minutes. Use a wooden spoon and start scraping up the bits.

  5. Pour in chicken broth and vermouth. Stir with the wooden spoon as the bits will help thicken the sauce. Let the broth reduce to about 1/4 (about 2 minutes). Add chicken back into the pan and cover for 5 minutes.

  6. Remove cover and spoon feta cheese on each slice of chicken and sprinkle with basil. Cover for 2 minutes.

  7. Place chicken on a platter and spoon tomatoes and olives then pour broth.

  8. Serve with a Greek Salad – Recipe below.

  9. Greek Salad
    Depending on the meal I serve my Greek Salad with or without greens. I also like to serve my Greek Salad as a chopped salad and keep all of vegetables bite size but you can chop any way you prefer. Sometimes I serve on a large platter or a salad bowl. You can even add garbanzo beans or red peppers. Sometimes I add any other fresh vegetables that are in my crisper draw or garden.

    Ingredients

    • I head romaine lettuce, chopped (optional)
    • 1/2 English cucumber, chopped
    • 1 cup cherry or grape tomatoes, halved
    • 1/2 red onion, sliced in half-rounds
    • 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
    • 1/2 cup kalamata olives, pitted

    Ingredients For the vinaigrette

    • 1 clove garlic, minced
    • 1 tablespoon shallot, diced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dijon mustard
    • 1/4 cup red wine vinegar
    • 1 teaspoon sea salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup olive oil

    Directions

    1. Take all of your salad ingredients and place in your serving bowl or platter. *I like to top with the feta.
    2. In a medium bowl add all of your vinaigrette ingredients then whisk in olive oil. Taste for any additional seasonings. Add to salad 10 minutes before serving.

    Note: I often add all of the vinaigrette ingredients in a canning jar, cover and shake. What ever you don’t use just cover and refrigerate. To reuse just remove from refrigerator and let sit for 20 minutes, shake and use!
    Note: Make a double batch and add salad in containers for lunch and top with turkey breast from the deli or any left over protein.

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