Pan-Seared Chicken with Warm Mediterranean Grain Pilaf
By America's Test KitchenPublished on April 27, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmedSalt and pepper 3 tablespoons extra-virgin olive oil, plus extra for drizzling1 ½ cups water 1 cup fine-grind bulgur 10 ounces cherry tomatoes, halved4 ounces feta cheese, crumbled (1 cup)¾ cup minced fresh parsley ½ cup pitted kalamata olives, halved1 tablespoon lemon juice, plus wedges for serving
Before You Begin
Do not use coarse- or medium-grind bulgur in this recipe.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken until golden brown and registering 160 degrees, 6 to 8 minutes per side. Transfer to carving board and tent with foil.
- Add water to pan and bring to boil over medium-high heat, scraping up any browned bits. Stir in bulgur and ½ teaspoon salt. Cover, remove from heat, and let rest for 5 minutes. Fluff with fork. Add tomatoes, feta, parsley, olives, lemon juice, and remaining 2 tablespoons oil and stir to combine. Season with salt and pepper to taste. Slice chicken and serve with bulgur salad and lemon wedges, drizzled with extra oil.
Time
30 minutesYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 ½ cups water
1 cup fine-grind bulgur
10 ounces cherry tomatoes, halved
4 ounces feta cheese, crumbled (1 cup)
¾ cup minced fresh parsley
½ cup pitted kalamata olives, halved
1 tablespoon lemon juice, plus wedges for serving
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 ½ cups water
1 cup fine-grind bulgur
10 ounces cherry tomatoes, halved
4 ounces feta cheese, crumbled (1 cup)
¾ cup minced fresh parsley
½ cup pitted kalamata olives, halved
1 tablespoon lemon juice, plus wedges for serving
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 ½ cups water
1 cup fine-grind bulgur
10 ounces cherry tomatoes, halved
4 ounces feta cheese, crumbled (1 cup)
¾ cup minced fresh parsley
½ cup pitted kalamata olives, halved
1 tablespoon lemon juice, plus wedges for serving
Why This Recipe Works
Deglazing the pan after searing the chicken releases the browned bits and creates a flavorful broth for cooking the bulgur.
Before You Begin
Do not use coarse- or medium-grind bulgur in this recipe.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken until golden brown and registering 160 degrees, 6 to 8 minutes per side. Transfer to carving board and tent with foil.
- Add water to pan and bring to boil over medium-high heat, scraping up any browned bits. Stir in bulgur and ½ teaspoon salt. Cover, remove from heat, and let rest for 5 minutes. Fluff with fork. Add tomatoes, feta, parsley, olives, lemon juice, and remaining 2 tablespoons oil and stir to combine. Season with salt and pepper to taste. Slice chicken and serve with bulgur salad and lemon wedges, drizzled with extra oil.
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