Chicken Sauté With Olives And Plum Tomatoes Recipes

Steps:

• In a shallow baking dish combine two tablespoons of the olive oil with half the garlic, the lemon juice and salt and pepper to taste. Add chicken breasts, turning them in the dish so they are coated with the marinade. Arrange them in a single layer in the dish, cover with plastic wrap and allow them to marinate at room temperature for 30 minutes.
• Preheat oven to 375 degrees.
• Heat the remaining oil in a skillet. Add onion and remaining garlic and saute until tender but not brown. Add tomatoes and olives and allow to cook about 15 minutes, until the mixture begins to thicken. Stir in half the parsley and the thyme and season to taste with salt and pepper.
• Spread the tomato mixture over the marinated chicken breasts. Place in oven and bake about 20 minutes, until the chicken is done. Remove from oven and baste to combine juices in bottom of the pan with the tomato mixture on top. Sprinkle with the remaining parsley and serve.

Steps:

• In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
• Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
• Add the chicken and cook until it is heated through.
• Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.

Steps:

• Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 tablespoon marjoram. Add to skillet; sauté until golden, about 4 minutes per side. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper; sauté 2 minutes. Add garlic; sauté 1 minute. Add tomatoes; sauté until juices are released, about 3 minutes. Stir in olives and 2 tablespoons marjoram. Return chicken to skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper.

Steps:

• Mix basil, garlic powder, thyme and pepper and rub into both sides of chicken. Cover and let stand for 30 minutes.
• Melt 2 Tbs. butter and olive oil in a heavy skillet over high heat. Add chicken and saute until golden brown, about 5 minutes per side. Transfer to plate.
• Melt 3 Tbs. butter in heavy skillet over medium-high heat. Add onion and saute until softened.
• Add garlic and tomatoes and cook 2 minutes.
• Add olives and cook 5 minutes more, stirring frequently.
• Season with salt and pepper to taste and serve over chicken breasts.

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
• Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
• Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.

Steps:

• Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
• In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
• Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
• Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
• Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
• Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.

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:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Steps:

• Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
• Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.