Chicken Athena Recipe 455 Food

PAN-FRIED CHICKEN ATHENA

Steps:

• Flatten chicken breasts to 1/2-in. thickness. In a large skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, add the lemon juice, Worcestershire sauce, mustard and salt. Bring to a boil. Remove from the heat; stir in chives and parsley. Spoon over chicken and serve with lemon wedges.

CHICKEN ATHENA

Steps:

• Heat olive oil in heavy large skillet over medium-high heat.
• Season chicken with salt and pepper.
• Sauté chicken in batches if necessary until brown, about 5 minutes per side.
• Transfer to plate.
• Pour off all but 2 Tbs drippings from skillet.
• Add garlic and aniseed and stir 30 seconds.
• Add tomatoes, broth Ouzo and oregano.
• Bring mixture to simmer, breaking up tomatoes with back of spoon.
• Return chicken to skillet.
• Bring to simmer and cook uncovered 15 minutes.
• Transfer chicken breasts to plate.
• Turn chicken pieces in skillet over and simmer 5 minutes longer.
• Transfer chicken in skillet to same plate.
• Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes.
• Season with salt and pepper to taste.
• (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.

ATHENIAN CHICKEN: INSPIRED BY THE FLAVORS OF GREECE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F.
• Pound chicken breasts flat*-they should uniformly be about 3/8-inch thick.
• Combine 3 tablespoons of minced herbs with garlic and 1/3 of the cheese.
• Lay out breasts with what was the skin-side down, lightly season breasts with salt and pepper then spread half of cheese/herb mixture on each breast, roll up, and either tie with twine or pin with toothpicks.
• Heat oil in a medium cast-iron skillet over medium-high heat, then, treating the breasts as though they're 3-sided, brown on 2 sides-about 3 minutes per side. Turn unbrowned side down and place skillet in the oven on the middle rack and cook for another 6 to 8 minutes.
• Remove skillet from oven and place breasts on a plate and tent with foil.
• Being very careful of the hot handle, add wine to the cast-iron skillet over medium heat and scrape up browned bits. Reducing wine by about half.
• Add half and half and bring to a simmer. Add remaining herbs (reserving a couple of pinches for a final garnish), feta, white pepper to taste, and lemon juice. Cook for about 30 seconds.
• Plate chicken breasts, removing twine or toothpicks, pour the sauce over them and sprinkle with a final pinch of herbs. (For a colorful and nutrient-rich meal, you might want to serve this with roasted cherry tomatoes, microgreens, fresh peas, and either orzo , couscous or rice.)
• Serve and enjoy.

CHICKEN ATHENA

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate.
• Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth Ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer. Transfer chicken in skillet to same plate.
• Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.

ATHENIAN CHICKEN AND SAUCE

Steps:

• Heat oil in a large pan and cook chicken until brown on both sides, about 5 minutes per side.
• Add in the onion garlic and pepper and sauté until chicken is thoroughly cooked and vegetables are tender, about 5 minutes.
• While chicken and vegetables are cooking, cook the broth, lemon juice, lemon peel, and oregano in a small pot; bring to a boil.
• Continue cooking for about 5 minutes, broth should reduce down to about 1/2 cup.
• Serve chicken topped with sauce and olives sprinkled on top.

CHICKEN ATHENA RECIPE - (4.5/5)

Steps:

• Brown meat in oil, add onion and cook 2 minutes. Stir in tomatoes, rosemary and artichoke marinade. Cook over medium heat 10 -15 minutes, stirring frequently. Stir in artichoke hearts. Serve over angel hair pasta. Top with feta cheese. • I also use mushrooms and capers. I sauté the mushrooms with the meat and onion and I add the capers at the end with the artichoke hearts. • I use two can of tomatoes instead of one to give more sauce