Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.

Mediterranean Chicken

olive oil

white wine

chicken breast

garlic,

onion

tomatoes, chopped

thyme

basil

kalamata olives

parsley

salt and pepper

Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.


Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.


Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.


This was very tasty.  It has the potential to be 5 star with a few changes.  I found that there was not enough sauce, so I will double it next time.  10 minutes is too long cooking the tomatoes; they fall apart.  I also cut the chicken into strips and put it over pasta.  I think adding feta and artichokes would be a nice addition.  I added crushed red pepper for a little spice the first time, but will try the feta and artichoke next time and see what happens.  I do have to say this though, it does make a nice aroma.  My husband told me as he was walking up to our apartment he was thinking, 'I hope this is coming from my apartment'.

UPDATE:  This recipe has grown on me.  I give it 5 stars with the following changes.  1. Double the sauce  2. Use diced canned tomatoes with juice  3. Use boneless, skinless chicken breasts cut in cubes.  Enjoy!

Five points: 1) I followed this recipe almost to a T.  We only used dried oregano & basil instead of fresh, b/c both herbs go bad so much more quickly than I can use them.  2) re: kid-friendly: my three year old ate the chicken, but resisted the new flavor of the olives.  But we don't feed him mac & cheese or hot dogs, so maybe his tastes won't translate to all American children.  Someone raised the wine question; alcohol cooks off in recipes.  There's no reason not to expand aa child's tastes with this great recipe!  3)My husband, who adores everything throat-burning hot, tried the suggested red pepper flakes sprinkled on top after tasting the authentic recipe & definitely prefered it as written.  4)Next time, we'll cut the Kalamata olives up into almost a tapenade, b/c the olive MADE this recipe & should be tasted in every bite.  5) We served the meal over a bed of basmati rice--good for soaking up all the delicate sauce.  Next time--vermicelli.

I made this yesterday at a grocery store food demo and it was a success.  Fresh tomatoes are not in season so I used canned no-salt diced tomatoes; omitted the parsley and used Italian seasoning instead of fresh basil; used dried thyme instead of fresh.  Everyone enjoyed it so I'll definitely make this again!

Read thru reviews and decided this one would be good to try. Used the can of diced tomatoes as someone suggested and used Italian seasoning in place of the basil. My husband loved it! I enjoyed how easy it was to make such a great dish. Thanks Robyn.

Went over really well and it was fun to make! Just make sure the oil and wine are mixed before putting them in the pan. I had wine spitting everywhere on my first attempt!!! I also omitted the olives added oregano and topped it with mozzarella cheese...

Good kalamata olives are the key to this dish. I paired it with Wild Rice. However afterwards I realized a great appetizer would have been to use some of the diced tomatos and some of the kalamata olives (with the oil) on a great bread with a bit of oregano and black pepper to make Bruschetta. I tried it afterwards -- perfect! Also I had a guest who was vegetarian so I made an addt'l serving with Talapia (fish) instead of chicken I actually liked it better!

Flavorful recipe. i used Spanish olives because I didn't have the Kalamata. The sauce was too runny though so I've had to thicken it some with cornstarch - which sort of changed its taste...

This is one of my favorite recipes. I usually make it with chicken breast halves with the rib bones in. I always add more lemon juice because I've notice that the pan starts to scorch if there is not enough juice. I also add a bit more garlic (another clove) it helps cut the spice a little bit. Make sure you baste.

My Husband Loved it. I added more spices then called for and pounded the chicken breasts also I added more wine...

Found that there was definetly not enough sauce and the parsley over powered it a bit. Otherwise very pleasant dish.

mediterranean chicken

Servings: 6

Cost: $9.17 /serving

Author : Robyn Webb

Ingredients

Instructions

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