Creamy Chicken With Olives And Sun Dried Tomatoes Food

CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE

Steps:

• Breast: Cut chicken in half horiztonally to form 2 thin steaks.
• Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
• Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
• Add the garlic and cook for 15 seconds until light golden.
• Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
• Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
• Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.
• Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
• Taste sauce and add more salt and pepper if needed.
• Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
• Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!

CHICKEN WITH OLIVES AND SUN-DRIED TOMATOES

Steps:

• In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest. Reduce to a simmer; cook until tomatoes have softened, 5 to 8 minutes. Drain, and pat dry with paper towels. Slice tomatoes into 1/4-inch strips.
• In a medium bowl, toss tomato mixture with olives, 1 teaspoon oil, 1/4 teaspoon salt, and a pinch of pepper.
• Rub chicken all over with remaining tablespoon oil; season generously with salt and pepper. Place chicken in a 9-by-13-inch baking dish; sprinkle with tomato mixture.
• Cover tightly with foil; refrigerate until ready to use, up to overnight.
• Preheat oven to 450 degrees. Bake (covered with foil) 20 minutes. Remove from oven; let stand 5 minutes before serving.

CREAMY CHICKEN WITH OLIVES AND SUN-DRIED TOMATOES

Steps:

• Season chicken breasts liberally with salt and a little bit of freshly cracked black pepper.
• Heat a large skillet to a medium heat. Once the pan is hot, add 1 tablespoon each of butter and olive oil. When the butter melts, swirl the pan to combine the two. Add the chicken breasts, sear until golden brown and crusty on both sides, about 3-4 minutes side. Remove from the pan and set aside.
• Add remaining two teaspoons butter to the skillet. Once the butter melts, swirl the pan to coat. Add onions and 1/4 teaspoon salt. Toss onions. Cook onions for 1-2 minutes until slightly softened and then turn the heat down to medium-low. Continue to cook onions until soft and caramelized, another 5-6 minutes. Add the garlic and cook for 1-2 minutes until slightly softened.
• Pour in wine. Use a wooden spoon to scrape up all the brown bits on the bottom of the pan. Bring wine to a simmer and cook until reduced by half, about 1-2 minutes. Add in cream and lemon juice. Bring to a boil and reduce to a simmer. Add chicken back in along with sun-dried tomatoes and olives. Simmer until the chicken is cooked through and the sauce is thick, about 3-4 minutes.
• Season to taste with salt and pepper.

CHICKEN WITH SUN-DRIED TOMATOES & OLIVES

Steps:

• Using a paring knife, cut the peel from the lemon taking care to leave not include the white pith. (Should you trim off pith, go ahead and remove it from the back of the peel.) Slice the peel into matchstick pieces.
• In a small saucepan, bring the water to a slow boil. Add the peel and sun-dried tomatoes. Cook 6-8 minutes until the tomatoes are soft. Remove the peel and tomatoes and place them on a paper towel or clean kitchen cloth. Reserve 1/4 cup of the broth for later. (I like to use the rest to make couscous or rice, otherwise you can discard.).
• Preheat oven to 400 degrees.
• To prepare chicken breasts, pound any thick ends. Rub with 2 teaspoons of olive oil and season with pepper and garlic powder. Use more than stated if desired. Place chicken breasts in a covered baking dish skinned side up.
• Cut the tomatoes into 1/4 inch thick strips. Mix tomatoes, lemon and olives together with the remaining teaspoon of olive oil and pour on top of the chicken.
• Squeeze juice from 1/2 lemon over the dressed chicken. Add the reserved 1/4 cup of tomato broth to the bottom of a baking dish and cover with top or aluminum foil. Bake for 20-22 minutes, or until juices run clear.

MEDITERRANEAN CHICKEN WITH SUN-DRIED TOMATOES AND OLIVES

Steps:

• In a large frying pan, heat oil over medium heat. Add chicken and cook, turning until browned, about 5 minutes per side.
• Add garlic and shallots and cook 2 minutes.
• Pour wine over chicken, cover, reduce heat and simmer for 15 minutes.
• Add lemon, sun dried tomatoes, olives and pepper. Cover and simmer for 10 minutes, or until chicken is tender.

CHICKEN WITH TOMATOES AND OLIVES

Steps:

• In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
• Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
• To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

CHICKEN WITH SUN-DRIED TOMATOES AND CAPERS

Steps:

• Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
• Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
• Sauté the chicken over high heat, about 3 minutes on each side. Remove to a warm platter and keep warm.
• Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan.
• Add the tomatoes and cook until the broth has reduced by half. Add the lemon juice and capers.
• Pour the sauce over the chicken, sprinkle with parsley and serve.