topped with olives, peppers and onions is an easy weeknight meal.
I almost always make chicken with roasted veggies in the oven but since we’ve been stuck in the winter doldrums I wanted something a little ‘fresh’.
To come up with something different to cook can be challenging. Most often a dish with tomato sauce and anything with cheese is a winner but I’ve been hitting a wall trying to come up with something different.
I also wanted something that was freezable – when defrosted it will taste like it was just made and you can dress it up by adding either rice or pasta on the side.
My Mediterranean Chicken turned out to be a hit. This is a basic and simple dish to prepare and the bonus with this dish is that it’s a great freezer meal.
Simply saute the chicken, remove to a plate, add the onions and cook until translucent, add the peppers and olives with the remaining ingredients, simmer for a few minutes to allow the flavors to blend. Add in the chicken to continue cooking, approximately 10 minutes. Done!
- 4 skinless chicken breasts, halved
- ¼ cup flour
- 2 TBLS. olive oil (or use vegetable oil)
- 1 tsp. butter
- 1 medium-large onion, sliced
- ⅔ cup Italian Cured Olives
- 1 small jar roasted peppers, cut in medium chunks
- 1 14 oz. can of tomato sauce (or diced tomatoes if you prefer)
- 2 TBLS. chopped parsley
- 1 tsp. dried oregano (add more or less to taste)
- 1 tsp. basil leaves chopped or use dried (add more or less to taste)
- salt and pepper to taste
- ¼ cup red wine (optional)
- Slice the skinless chicken breasts in half so that you will have 8 pieces of chicken.
- In a large frying pan or saute pan heat the oil and butter on medium heat.
- In a large plastic storage bag add in the flour and season with salt and pepper. Add in the chicken breasts and shake to coat the chicken with the flour.
- Add the floured chicken breasts to the hot oil and cook about 5 minutes on each side. They do not have to brown but they should be cooked only half way through.
- Remove the chicken from the pan and add to a dish.
- In the saute pan add in the sliced onions and cook until translucent. Add in the olives, peppers and tomato sauce and the remaining ingredients and cook for 5-10 minutes. If you wish you can now stir in the red wine.
- Add the chicken to the pan and stir well to coat the chicken with the sauce. Cover the pan and cook another 10 minutes or until the chicken is cooked through.
I would normally add in artichoke hearts to this dish but I didn’t have any left this week. My pantry staples have been depleted since my shopping trips have been limited due to the crazy weather. I actually used the last of the artichoke hearts last week in my roasted chicken and veggies. I’ll post that recipe soon.