Creamy Mediterranean Sauce For Pork Chicken Or Lamb Food

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CREAMY MEDITERRANEAN SAUCE FOR PORK, CHICKEN, OR LAMB



Creamy Mediterranean Sauce for Pork, Chicken, or Lamb image

This is so easy and absolutely delicious and it is wonderful served over pork, chicken or lamb. It is a great way to clean out your pantry. It is a simple a very hearty sauce. A mix of tomatoes, olives, capers, onions, artichokes and mushrooms with a hint of cream make this a rich creamy sauce. For the main course ... try marinating the pork, chicken or lamb in just a 'bottled Greek salad dressing' all day, then prepare by either pan searing, broiling, baking or grilling; and then serve over a bed or orzo or rice and top with this sauce. Makes a wonderful dinner.

Provided by SarasotaCook

Categories     Sauces

Time 20m

Yield 4-8 cups, 4-8 serving(s)

Number Of Ingredients 11

1 (15 ounce) can diced tomatoes, not drained
1 (4 1/2 ounce) can sliced mushrooms
1 (4 1/2 ounce) can artichoke hearts, diced
1 (4 1/2 ounce) can black olives, cut in half
1 tablespoon capers (more or less to taste)
1 medium onion, cut in half and thin sliced
1/3 cup white wine
1/2 cup heavy cream
salt (go light because the olives and capers are salty)
pepper
olive oil, to saute

Steps:

  • Base -- Add 2 teaspoons olive oil to your saute pan; if using non stick 1 teaspoon is fine. Heat to medium / medium high heat. Add in the onions and cook 2 minutes; then add in the capers, olives and mushrooms and cook another minute or two to combine all the flavors.
  • Sauce -- Add the white wine to deglaze the pan and scrape up any bits. Cook another minute to reduce the wine. Reduce the heat to medium and add in the tomatoes, artichoke hearts and cream, stir well to combine. Season with salt and pepper; go easy on the salt. Nothing more is needed.
  • Simmer -- Just simmer on medium / medium low and let the sauce reduce. It will take about 10 minutes to slightly thicken. Remember this is not a THICK sauce or gravy.
  • Serve -- Spoon the sauce over grilled pork, chicken or lamb. This is excellent over rice, pasta (I love orzo for this), couscous and even butter noodles. This is even excellent over a baked potato topped with feta cheese. Fresh basil makes a nice garnish if you want. ENJOY!

PINCHOS (SPANISH KEBABS/TAPAS - PORK, LAMB, PRAWNS OR CHICKEN)



Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken) image

Enjoyed at bars all over Spain, pinchos are wonderful kebabs that taste equally good made with pork, chicken, prawns or lamb. At some bars, the seasoning is as simple as garlic and hot, sweet paprika. Here is a favorite marinade recipe for Pinchos Morunos. Recipe courtesy Anya von Bremzen, The Spanish Table. Time does not include 6-8 hours marination.

Provided by Sandi From CA

Categories     Pork

Time 20m

Yield 8 tapas

Number Of Ingredients 15

2 tablespoons chopped onions
4 large garlic cloves, chopped
1 tablespoon spanish sweet smoked paprika
1/2 teaspoon spanish hot smoked paprika or 1/4 teaspoon cayenne
coarse salt (kosher or sea)
1 teaspoon dried oregano
1 teaspoon black peppercorns
2 teaspoons dried thyme
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 bay leaf, crumbled
2 tablespoons white wine vinegar (good quality)
2 tablespoons dry white wine (optional)
3 tablespoons olive oil, plus more for brushing the kebabs
1 1/2 lbs chicken breasts or 1 1/2 lbs prawns

Steps:

  • Place the onion, garlic, sweet and hot paprikas, 2 tsp of the salt, the oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, vinegar, wine (if using) and olive oil in a mini food processor and process to a paste.
  • Place the pork in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and toss to combine thoroughly.
  • Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times. Let the meat come to room temperature before grilling.
  • Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
  • When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
  • Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes. (If you are cooking lamb and would like it medium-rare, don't cook it quite so long). Serve the kebabs at once.

CREAMY MEDITERRANEAN CHICKEN



Creamy Mediterranean Chicken image

Chicken is simmered in a creamy sauce with sun-dried tomatoes and green olives. Serve over whole wheat pasta for a great meal.

Provided by Sassy_cat

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
12 chicken tenders, sliced into strips
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon italian seasoning
1/4 cup sun-dried tomato packed in oil, drained and chopped
2 tablespoons green olives, sliced
1/2 cup dry white wine
2 tablespoons fresh parsley, chopped
1/2 cup fat free sour cream
1 cup 1% low-fat milk
1/2 teaspoon salt
1 1/2 teaspoons cornstarch
1/4 cup chicken stock

Steps:

  • Heat olive oil in a skillet over medium-high heat. Place chicken and garlic in the pan.
  • Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center.
  • Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
  • Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened.
  • Add chicken back into sauce and stir until well blended.
  • Serve over your favorite pasta or rice.

Nutrition Facts : Calories 173.2, Fat 9.6, SaturatedFat 1.9, Cholesterol 6.4, Sodium 739.5, Carbohydrate 12.9, Fiber 0.7, Sugar 6.1, Protein 4.6

MEDITERRANEAN SAUCE



Mediterranean Sauce image

Make and share this Mediterranean Sauce recipe from Food.com.

Provided by Flora Underwood

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 lbs fresch tomatoes (blanched, peeled and chopped)
1/4 cup olive oil
1 onion
3 cloves garlic, minced
1/3 cup tomato paste
1 teaspoon dry oregano
2 cups cabernet sauvignon wine or 2 cups zinfandel
1 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Prepare tomatoesand set aside.
  • Saute onion and garlic in olive oil untilonion is transparent.
  • Add all remaining ingreients.
  • Bring sauce to a boil and reduce heat, cover and simmer for about 15 to 20 minutes.
  • Pour sauce over pasta, toss and serve.

Nutrition Facts : Calories 312.6, Fat 14.4, SaturatedFat 2.1, Sodium 772.3, Carbohydrate 24.4, Fiber 5.7, Sugar 12.8, Protein 4.5

MEDITERRANEAN CHICKEN IN CREAMY HERB SAUCE



Mediterranean Chicken in Creamy Herb Sauce image

Just because it's a weeknight does not mean that you can't have a delightful dinner. The aroma of the fresh herbs simmering in a creamy sauce combined with the chicken thighs make this easy entree is perfect supper for any night of the week. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 20

1-1/2 pounds boneless skinless chicken thighs, cut into strips
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 shallots, thinly sliced
4 garlic cloves, minced
1-1/2 cups white wine
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 sun-dried tomatoes (not packed in oil), chopped
1 tablespoon capers, drained
1 tablespoon cornstarch
1 cup heavy whipping cream
3/4 cup pitted Greek olives, halved
1/2 cup shredded Asiago cheese, divided
3 tablespoons minced fresh basil
1 tablespoon minced fresh thyme
Hot cooked linguine
Additional minced fresh basil

Steps:

  • Sprinkle chicken with paprika, salt and cayenne. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, cook chicken in oil over medium heat until no longer pink. Add the shallots and garlic; cook 2 minutes longer. Stir in the wine, artichokes, tomatoes and capers; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine cornstarch and cream until smooth; stir into skillet. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Add the olives, 1/4 cup cheese, basil and thyme. , Serve with linguine. Sprinkle with remaining cheese and additional minced basil.

Nutrition Facts : Calories 533 calories, Fat 35g fat (14g saturated fat), Cholesterol 138mg cholesterol, Sodium 814mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

LEMONY PORK OR CHICKEN SCALOPPINE WITH LEMON CREAM SAUCE



Lemony Pork or Chicken Scaloppine With Lemon Cream Sauce image

For a special occasion or a simply delicious weeknight dinner. I cannot emphasize enough that freshly grated cheese melts better and makes for a smoother sauce. The shelf stuff is to cover up bad pizza.

Provided by gailanng

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb boneless pork cutlets or 1 lb boneless skinless chicken cutlet
6 tablespoons flour
1 lemon, zest of
1 dash garlic powder
salt and pepper
1 egg
2 tablespoons milk or 2 tablespoons water
1/4 cup olive oil
1 tablespoon butter
parsley, minced
1/2 tablespoon butter
1 tablespoon lemon juice
1 cup heavy cream
2 tablespoons pecorino romano cheese or 2 tablespoons parmesan cheese, freshly grated
garlic powder
salt
fresh ground black pepper

Steps:

  • Pound the cutlets into 1/4" thick cutlets. Season with salt, pepper and a dash of garlic powder.
  • In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
  • Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
  • In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
  • To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.

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