Sautéed Chicken with Cherry Tomatoes, Olives, Feta, and Mint
By America's Test KitchenPublished on June 23, 2009
Yield
Serves 4
Ingredients
½ cup unbleached all-purpose flour 4 boneless, skinless chicken breasts (about 5 to 6 ounces each), tenderloins removed (see illustration below) and breasts trimmed of any yellow or white fatSalt and ground black pepper 4 tablespoons olive oil, plus 2 more teaspoons (if needed)2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)1 pint cherry tomatoes, halved½ cup kalamata olives, pitted and halved (see illustration below)1 - 2 tablespoons water (if needed)2 ounces feta cheese, crumbled (about ½ cup)¼ cup thinly sliced fresh mint leaves
Before You Begin
If desired, basil can be used instead of the mint.
Instructions
- Place the flour in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess.
- Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken and cook until well browned on one side, 6 to 8 minutes.
- Flip the chicken over, reduce the heat to medium-low, and continue to cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 6 to 8 minutes longer. Transfer the chicken to a serving platter, tent loosely with foil, and let rest while making the sauce.
- Add 2 more teaspoons of the oil (if needed) and the garlic to the skillet and cook over medium-high heat until fragrant, about 30 seconds. Stir in the tomatoes and olives, scraping up any browned bits. (If necessary, add enough of the water to help loosen the browned bits from the bottom of the pan.) Cook until the tomatoes are just softened, about 2 minutes. Stir in any accumulated chicken juices and season with salt and pepper to taste.
- Off the heat, stir in the remaining 2 tablespoons olive oil and pour the tomatoes over the chicken. Sprinkle with the feta and mint. Serve.
Yield
Serves 4Ingredients
½ cup unbleached all-purpose flour
4 boneless, skinless chicken breasts (about 5 to 6 ounces each), tenderloins removed (see illustration below) and breasts trimmed of any yellow or white fat
Salt and ground black pepper
4 tablespoons olive oil, plus 2 more teaspoons (if needed)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 pint cherry tomatoes, halved
½ cup kalamata olives, pitted and halved (see illustration below)
1 - 2 tablespoons water (if needed)
2 ounces feta cheese, crumbled (about ½ cup)
¼ cup thinly sliced fresh mint leaves
Test Kitchen Techniques
Ingredients
½ cup unbleached all-purpose flour
4 boneless, skinless chicken breasts (about 5 to 6 ounces each), tenderloins removed (see illustration below) and breasts trimmed of any yellow or white fat
Salt and ground black pepper
4 tablespoons olive oil, plus 2 more teaspoons (if needed)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 pint cherry tomatoes, halved
½ cup kalamata olives, pitted and halved (see illustration below)
1 - 2 tablespoons water (if needed)
2 ounces feta cheese, crumbled (about ½ cup)
¼ cup thinly sliced fresh mint leaves
Test Kitchen Techniques
Ingredients
½ cup unbleached all-purpose flour
4 boneless, skinless chicken breasts (about 5 to 6 ounces each), tenderloins removed (see illustration below) and breasts trimmed of any yellow or white fat
Salt and ground black pepper
4 tablespoons olive oil, plus 2 more teaspoons (if needed)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 pint cherry tomatoes, halved
½ cup kalamata olives, pitted and halved (see illustration below)
1 - 2 tablespoons water (if needed)
2 ounces feta cheese, crumbled (about ½ cup)
¼ cup thinly sliced fresh mint leaves
Test Kitchen Techniques
Why This Recipe Works
For this tender sautéed chicken and tomatoes recipe, there were three crucial steps to success. First of all, it’s important to dry the meat with paper towels, so that the meat is dry once it hits the pan; otherwise it can stick. Second, the breasts should be liberally seasoned with salt and black pepper. And third, the breasts must be dusted with flour to preserve moisture, maximize browning, and minimize the risk of sticking. After countless tests, we’ve found that a two-step cooking method delivers the best results for our sautéed chicken recipe. The breasts should be browned over high heat and then flipped and cooked over medium-low heat until just cooked through—they continue to cook a little once removed from the pan.
Before You Begin
If desired, basil can be used instead of the mint.
Instructions
- Place the flour in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess.
- Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken and cook until well browned on one side, 6 to 8 minutes.
- Flip the chicken over, reduce the heat to medium-low, and continue to cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 6 to 8 minutes longer. Transfer the chicken to a serving platter, tent loosely with foil, and let rest while making the sauce.
- Add 2 more teaspoons of the oil (if needed) and the garlic to the skillet and cook over medium-high heat until fragrant, about 30 seconds. Stir in the tomatoes and olives, scraping up any browned bits. (If necessary, add enough of the water to help loosen the browned bits from the bottom of the pan.) Cook until the tomatoes are just softened, about 2 minutes. Stir in any accumulated chicken juices and season with salt and pepper to taste.
- Off the heat, stir in the remaining 2 tablespoons olive oil and pour the tomatoes over the chicken. Sprinkle with the feta and mint. Serve.
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