August 15, 2008

Mediterranean Chicken

This is a great one-dish meal with lots of good flavors in it, so every bite is a little different.

boneless chicken breasts, cut into a few pieces so they are smaller
olive oil
¼ C or more chicken broth
1 onion, chopped
pine nuts
2 T lemon juice
1 can diced tomatoes
s & p
Greek olives, pitted and sliced lengthwise
crumbled/cubed feta cheese
fresh parsley

Dredge chicken in flour. Heat a couple tablespoons of oil in a skillet. Add chicken and cook a couple minutes on each side or until lightly browned (may not be all the way cooked yet on the inside). Add chicken broth; cover and cook 5 minutes. Remove chicken and remaining broth from skillet and set aside.

Heat a couple teaspoons of oil in the skillet over medium-high heat. Add onion and raisins; cover and cook 6 minutes or until onions are tender. Return chicken and broth to skillet. Add pine nuts, olives, lemon juice, salt, and pepper. Cover and cook 6 minutes or until chicken is done. Sprinkle with feta and parsley just before serving.

Serve with, or on top of, Basmati rice.

1 comment:

  1. Tonight used 1 1/2 lbs. Misty Knoll pounded skin-on boneless chicken breast, 1 cup chicken broth, yellow raisins, half a lemon squeezed for the juice, whole pitted Kalamata olives, our own dried crumbled parsley, and part of a diced delicious block of Vermont feta cheese. Mm!