Chicken Breasts With Marsala Kalamata Olives Recipes

Steps:

• 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 or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
• Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
• Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, 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. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
• For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
• Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots 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 and pepper if needed.
• Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
• Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.

Steps:

• In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
• Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
• Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

Steps:

• Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
• In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
• In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

Steps:

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Steps:

• Spray pan with vegetable spray and saute' lemon slices on both sides until dark in color.
• Place lemon slices on a plate and coat well with honey--allow to cool before use.
• Combine olives, cheese, lemon zest and garlic and set aside.
• Slice chicken breast almost in half lenthwise; open to make an envelope (butterfly).
• Place 1/4 of the olive mixture in the chicken, fold back over.
• Open parchment paper heart, spray with pan spray.
• Place 1/2 ounce each of cucumber, squash and zucchini on one side.
• Add 1 tsp of parmesan cheese.
• Add 1/2 tsp chicken broth over that.
• Place one stuffed chicken breast on top of vegetables.
• Add freshly ground black pepper.
• Sprinkle 1 T of diced fresh tomato.
• Sprinkle with parsley and top with a coated lemon slice.
• Fold over paper, crimp edges all around tight.
• Bake in a hot 400 degree F oven 15 to 25 minutes until chicken is cooked.
• Cut an"X" in the top of the parchment paper and serve in the paper.
• HELPFUL HINTS: A thermometer placed in the thickest part of the chicken breast should read 165F when done.
• Any assortment of fresh vegetables will work with this recipe with the exception of broccoli, cauliflower or cabbage.
• For gluten-free, assure that your feta is gf, as well as your chicken broth, if not homemade.

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking dish.
• Slice each clove of garlic into three slices.
• Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast, then replace the skin.
• Gently rub each breast with 1 tablespoon olive oil, then season each breast with salt and pepper.
• Place the lemon slices in the bottom of the prepared baking dish, then arrange the chicken over the lemon.
• Sprinkle the oregano over the chicken and toss the olives all around the chicken pieces in the dish.
• Drizzle more olive oil around the chicken pieces if desired this is not necessary but I like to do it!).
• Bake for about 40 minutes or until the chicken is done.
• Remove from oven and sprinkle with feta cheese.

Steps:

• First preheat oven to 350 degrees.
• Spray a long pan with spray of olive oil in bottom of glass pan. Place chicken thighs in bottom of pan. Put all of the wine or lemon juice on top of the chicken. then add lemon slices {squeeze the lemons on top of the chicken. Add the seasoning and parsley,garlic, essence,olives including half the bottle of juice and all of the olives. I slice them on top of the chicken.
• Bake 45 minutes to an hour til juices run clear in the chicken.Goes well with salad and french bread made into garlic bread.
• Serve over pasta.

Steps:

• Cut each chicken breast into three pieces of even thickness (cut off tail end as one piece then slit other piece through the middle) Coat with flour shaking off any excess Set large skillet over a medium heat, when hot add the 2 Tbsp olive oil and the 1 Tbsp butter.
• When the butter is sizzling add the chicken.
• Cook for about 5 minutes each side until golden and cooked through.
• Transfer chicken to a warmed plate when done, season with salt and pepper.
• Let pan cool a little, if the pan is dry add the extra virgin olive oil (if pan has oily residue you wont need to) Add the garlic, cook for a few minutes, then add the olives marjoram and tomatoes.
• Cook for 2-3 minutes, then add the marsala and let mixture bubble up.
• Pour over chicken breasts and serve immediately.

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Steps:

• Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.
• Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.
• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over the chicken.
• Add wine and broth to the skillet; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over the chicken. Combine mozzarella and Parmesan cheeses with green onions; sprinkle over the chicken.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear and cheese melts, 12 to 14 minutes.