Whenever I want to eat like I am in the Mediterrean , I chose recipes like this one from Cook’s Illustrated. This has all the elements I look for in a dish , simple ,elegant, healthy and colorful , hence very appetizing. I simply serve some fresh whole grain bread or Orzo with this and dinner is done.
1/2 cup unbleached All purpose flour
4 boneless skinless chicken breasts , tenderloins removed and breasts trimmed.
Salt and freshly ground pepper
4 tbs olive oil , plus 2 more tsp , if needed
2 medium garlic cloves, minced
1 pt cherry tomatoes , halved
1/2 cup Kalamata olives , pitted
1-2 tbs water (if needed)
2 oz feta cheese, crumbled
1/4 cup shredded mint or basil leaves
Place flour in shallow dish. Pat the chicken dry and season with salt and pepper. Working with one chicken breast at a time , dredge in flour, shaking off excess.
Heat 2 tbs of oil in a 12 inch skillet over medium high heat until just smoking. Add chicken and cook until well browned on one side 6 to 8 minutes.
Flip the chicken over , reduce the heat to medium low , and continue to cook until the thickest part of the breast registers 160 -165* on an instant read thermometer , 6 -8 minutes longer. Transfer chicken to a serving platter , tent loosely with foil ,allow to rest.
Add 2 tsps of oil and garlic to skillet and cook over medium high heat until fragrant, about 30 seconds. Stir in tomatoes and olives, scraping up any browned bits ( if necessary , add enough of the water to help loosen the browned bits from the bottom of the pan ). Cook until the tomatoes are just softened, about 2 minutes. Stir in any accumulated chicken juices and season with salt and pepper to taste.
Off the heat , stir in remaining 2 tbs olive oil and pour tomatoes over chicken , sprinkle with Feta and mint. Serve.
Filed under: Chicken | Tagged: boneless chicken breast, cook's illustrated, mediterrean style, One dish meal, Quick and easy, sauteed chicken with cherry tomatoes Olives Feta and mint | Leave a Comment »