Mediterranean Chicken Breasts
By America's Test KitchenPublished on June 19, 2008
Time
30 minutes
Yield
Serves 4
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)Salt and pepper 2 tablespoons olive oil 1 onion, chopped fine4 garlic cloves, minced¾ cup low-sodium chicken broth ½ cup chopped pitted kalamata olive (see note)1 ½ cups cherry tomatoes, halved (quartered if large)2 tablespoons finely chopped fresh oregano 2 tablespoon finely chopped fresh parsley
Before You Begin
Look for pitted kalamata olives in the deli department or the salad bar of your supermarket.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate and tent with foil.
- Add remaining oil and onion to empty skillet and cook over medium heat until onion is lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broth, olives, and browned chicken along with any accumulated juices and bring to boil. Reduce heat and simmer, covered, until chicken is cooked through, 2 to 4 minutes.
- Transfer chicken to serving platter. Add tomatoes to skillet and cook until just softened, about 1 minute. Off heat, stir in oregano and parsley and season with salt and pepper. Spoon vegetable mixture over chicken. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
2 tablespoons olive oil
1 onion, chopped fine
4 garlic cloves, minced
¾ cup low-sodium chicken broth
½ cup chopped pitted kalamata olive (see note)
1 ½ cups cherry tomatoes, halved (quartered if large)
2 tablespoons finely chopped fresh oregano
2 tablespoon finely chopped fresh parsley
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
2 tablespoons olive oil
1 onion, chopped fine
4 garlic cloves, minced
¾ cup low-sodium chicken broth
½ cup chopped pitted kalamata olive (see note)
1 ½ cups cherry tomatoes, halved (quartered if large)
2 tablespoons finely chopped fresh oregano
2 tablespoon finely chopped fresh parsley
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
2 tablespoons olive oil
1 onion, chopped fine
4 garlic cloves, minced
¾ cup low-sodium chicken broth
½ cup chopped pitted kalamata olive (see note)
1 ½ cups cherry tomatoes, halved (quartered if large)
2 tablespoons finely chopped fresh oregano
2 tablespoon finely chopped fresh parsley
Why This Recipe Works
Tasters preferred the fresher kalamata olives from the refrigerator section of the supermarket in our Mediterranean Chicken Breasts recipe. It was important to cook the tomatoes only briefly—until just softened. This made for a bright, juicy burst of flavor to accompany the chicken. Adding fresh herbs off the heat, right before serving, added vibrant, verdant flavor.
Before You Begin
Look for pitted kalamata olives in the deli department or the salad bar of your supermarket.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate and tent with foil.
- Add remaining oil and onion to empty skillet and cook over medium heat until onion is lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broth, olives, and browned chicken along with any accumulated juices and bring to boil. Reduce heat and simmer, covered, until chicken is cooked through, 2 to 4 minutes.
- Transfer chicken to serving platter. Add tomatoes to skillet and cook until just softened, about 1 minute. Off heat, stir in oregano and parsley and season with salt and pepper. Spoon vegetable mixture over chicken. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments