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Saturday, February 27, 2016

Foodie Friday Pan Seared Chicken with Kalamata Olives .......................

This is an easy "go to" meal.    The olives give it a little tang.     We are fortunate to have olive carts in the grocery stores here so I'm able to get really good kalamata's.    Most  stores have canned kalamata's you could use, though.

Pan Seared Chicken with Olives

Total Time:    1 hr 35 min        Prep:    40 min     Yield:   2 servings

·         Two boneless, skinless chicken breast halves
·         1/4 cup oil, plus more for searing
·         2 tablespoons finely minced fresh flat-leaf parsley
·         Kosher salt

Pan Sauce:
·         1  cup grape tomatoes, halved
·         2 teaspoon finely sliced fresh basil,
·         Kosher salt
·         Extra-virgin olive oil, if needed
·         1/2 cup pitted kalamata olives, coarsely chopped
·         1/4 cup sherry vinegar
·         1/2 cup chicken broth
·         1 tablespoon mustard   (I use jalapeno mustard, but your favorite will work)
·         Additional chopped parsley and basil for garnish and the rice.

For the rice,  use half chicken stock and half water.     Add some of the same herbs you used in the recipe as well as salt.     Cook per your directions.

For the pan sauce:    In a small bowl, combine the tomatoes, basil; season with salt  and toss to combine. Set aside.

For the chicken:    Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness.  Put the chicken into a heavy resealable bag.    Add the oil, parsley, salt and mix in the bag  until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.

Using a colander, pour the chicken mixture in over the sink and let the marinade drain off.     

Heat 1 tablespoon oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers.   Add the chicken breasts being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.)   Sear until light golden on the first side, 3 to 4 minutes.    Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more.   Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Reserve the skillet for the sauce.

Pour out all but 1 tablespoon oil from the skillet.    (Or, if the skillet is dry add more oil to make about 1 tablespoon.)   Over medium heat, add the olives and cook until softened, about 3 minutes.   Add the vinegar and cook, scraping up any browned bits in the skillet.   Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half.   Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt if needed.

Spoon the sauce over the chicken on the platter, garnish with chopped herbs.

Serve with cut up fresh asparagus, (peel the bottom half)  that are cut into large pieces.     Put a bit of olive or coconut oil in a skillet and cook the asparagus for about 2 minutes, stirring frequently.    Should be slightly crunchy.     Salt lightly and serve.

The asparagus wasn't looking too good today for the price, so I did broccoli tonight.     Preparation is the same.     I think a green vegetable looks good on the plate with the red tomatoes.      Enjoy .......................


  1. almost had me there but the directions went on and on...too involved for me. Well, at least when there's pickleball to be played.

  2. We have such different ideas of what constitutes a complicated recipe LOL