Mediterranean Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups Chicken Stock4 ssun-dried tomatoes4 skinless, boneless chicken halves (1 pound0Coarsely ground black pepper1/4/cup all-purpose flour2 tbsp olive oil2 cloves garlic minced12 pitted Nicoise olivescut in half1 tbsp capers1 tsp grated lemon zest
Stir 1/2 cup stock and tomatoes in a small bowl and let stand for 10 minutes. Remove the tomatoes and cut them into thin strips. Reserve the stock.
Season tthe chicken with the black peppers and coat with the flour. Reserve any remaining flour.
Heat 1 tbsp oil in 10 inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it is well brwoned on both sides and cooked through. Remove the chicken fr the skillet and keep it warm.
Reduce the heat to medium. Add the remaining oil and the garlic and cook for 1 minute. Stir reserved flour, reserved stock fr tomatoes and remaining stock in a small bowl until it is smooth. Add to the stock mixture to the skillet. Cook and stir until the micture boils and thickens. Add tomatoes, olives, capers and lemon zestt and cook until the mixture is hot and bubbling. Serve the sauce over the chicken.
Good with linguine or rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LADERNIERE.
Season tthe chicken with the black peppers and coat with the flour. Reserve any remaining flour.
Heat 1 tbsp oil in 10 inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it is well brwoned on both sides and cooked through. Remove the chicken fr the skillet and keep it warm.
Reduce the heat to medium. Add the remaining oil and the garlic and cook for 1 minute. Stir reserved flour, reserved stock fr tomatoes and remaining stock in a small bowl until it is smooth. Add to the stock mixture to the skillet. Cook and stir until the micture boils and thickens. Add tomatoes, olives, capers and lemon zestt and cook until the mixture is hot and bubbling. Serve the sauce over the chicken.
Good with linguine or rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LADERNIERE.
Nutritional Info Amount Per Serving
- Calories: 264.1
- Total Fat: 9.8 g
- Cholesterol: 69.3 mg
- Sodium: 351.3 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 0.6 g
- Protein: 30.4 g
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