PAN-FRIED CHICKEN WITH TOMATOES, & OLIVES
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.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 19
Steps:
- PREP/PREPARE
- THE CHICKEN
- Gather your ingredients.
- Chefs Note: If you can brine the chicken breasts, please do.
- Cut the chicken breasts in half lengthwise.
- Pat dry, and add a bit of salt and pepper to both sides.
- Dust with some flour, on both sides.
- Add the oil to a sauté pan over medium heat.
- Add the chicken and cook for about 4 minutes.
- Turn the chicken over, and cook for an additional 2 minutes.
- Remove the chicken, cover, and reserve.
- THE SAUCE
- Gather your ingredients.
- Remove the pan from the heat, and add the minced garlic.
- Cook for about 1 minute (still keeping the pan off heat).
- Place the pan over medium-high heat, and then add the wine.
- Allow the liquid to cook until the wine is evaporated, about 3 minutes.
- Add the broth, kalamata olives, capers, lemon juice, and the tomatoes.
- Lower the heat and bring to a simmer.
- Reduce the mixture by half, about 6 to 8 minutes.
- Add the chicken back into the pan.
- Cook, for an additional 2 minutes, turning the chicken over once.
- PLATE/PRESENT
- Add to a serving plate, drizzle with some pan sauce, and add the feta and parsley. Then serve with your favorite sides. Enjoy.
- Keep the faith, and keep cooking.
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