Makes 4 Servings
- 3 Tbsp. olive oil
- 3 Tbsp. fresh lemon juice
- 2 garlic cloves, minced
- 1 tsp. chopped fresh thyme
- 1 Tbsp. chopped fresh basil, plus additional for garnish
- Black pepper to taste
- 2 boneless skinless chicken breasts (8 oz. each, halved)
- 1/8 tsp. salt
- 2 Tbsp. all-purpose flour
- 1/4 cup dry white wine
- 1 pt. cherry tomatoes
- 2 Tbsp. chopped Kalamata olives
In a small bowl, combine 1 tablespoon of the oil, the lemon juice, garlic, thyme, basil and pepper to taste. Place the chicken in a large resealable plastic bag and add the marinade. Seal bag, pressing out any air. Chill for 30 minutes or up to 2 hours.
Remove chicken from marinade and pat dry with paper towels (discard marinade). With a meat tenderizer, pound chicken between 2 pieces of plastic wrap until about 1/4-inch thick.
Season the pounded chicken with the salt and black pepper to taste. Dredge the chicken lightly in the flour, shaking off the excess.
In a heavy skillet, heat the remaining 2 tablespoons oil over high heat. Sear the chicken for 1-1/2 minutes, or until the bottom is browned in spots. Turn over and brown other side, about 1-1/2 minutes or until no longer pink and the juices run clear. Remove the chicken from the skillet.
Reduce heat to medium high. Add the wine to the skillet and stir to de-glaze. Add the cherry tomatoes and cook, stirring until they shrivel and burst. Add the olives and black pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 minutes or until the olives are warmed through. Serve the chicken topped with the tomato mixture and garnished with fresh basil.
- Nutrition Facts
- Serving Size: 4 oz. chicken; 1/2 cup vegetables
- Calories: 265
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 65mg
- Sodium: 198mg
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 26g
Tagschicken, Club Red
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