Mediterranean Chicken With Mushrooms And Zucchini Food

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

Steps:

• Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
• Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
• In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
• Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

20-MINUTE SKILLET MUSHROOM CHICKEN

Steps:

• Heat oven to 200 degrees F. You will use it to keep the chicken warm.
• Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
• In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
• In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
• Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

CHICKEN WITH MUSHROOMS AND ZUCCHINI

Steps:

• Cut the chicken into bite-sized pieces. Toss them into a ziploc bag along with 2-3 tablespoons cornstarch. Seal the bag and toss until the chicken is lightly coated. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
• Add the zucchini and mushrooms to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked rice.

MEDITERRANEAN CHICKEN

Steps:

• 1. Cook rice following directions on the package.
• 2. Cook chicken in a large nonstick skillet, over medium high heat for about 4-5 minutes. Remove from pan.
• 3. Add oil and garlic to pan and saute for 30 seconds.
• 4. Next add zucchini, onion, and mushrooms and continue to cook for minutes.
• 5. Add tomatoes and chicken to the skillet. Add broth, basil and salt.
• 6. Bring to a boil, reduce heatl and simmer for 6-7 minutes.
• 7. Add the rice and mix together. Serve hot.

MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS

Steps:

• Heat oil in a skillet over medium-high heat.
• Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
• To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
• Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
• Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
• Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
• Add in butter and stir until melted.
• Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
• Season again with salt and pepper.
• Spoon the mixture over the chicken.
• Sprinkle with fresh chopped parsley.

PANDA EXPRESS ZUCCHINI AND MUSHROOM CHICKEN STIR FRY

Steps:

• Toss the chicken with cornstarch.
• Heat the canola and sesame oil together in the pan.
• Add chicken and cook on medium-high until brown on both sides, about 2-3 minutes on each sides.
• Remove chicken from the pan, and turn the heat up to high.
• Add in the mushrooms and zucchini, cook until they start to brown.
• Add the garlic and ginger and cook/stir for 30 seconds.
• Cook for another 2-3 minutes as vegetable soften a little.
• Add the chicken back in and stir to coat.
• Add in the soy sauce, sugar, and wine vinegar and stir to coat.
• Serve with rice.

CHICKEN WITH ZUCCHINI AND MUSHROOMS

Steps:

• Coat sauté pan with sesame oil and heat.
• Add chicken and quickly brown, so as not to overcook chicken.
• Remove chicken from pan and set aside.
• Sweat zucchini chunks in same pan.
• Return chicken chunks back to pan.
• Add remaining ingredients and stiring well to infuse flavor, making sure to coat chicken evenly.
• Serve immediately.