Mediterranean Chicken

Mediterranean Chicken Breast

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

When I hear Mediterranean cuisine I think of Italy and Greece. Every country has a few ingredients that sets them apart from the rest. The Italians and the Greeks in my opinion have the olive market under control. In the area of Athens in which I am staying every Monday there are street venders only 5-blocks away that have a huge array of fresh produce. There is also a vendor that has a diverse selection of olives, so many I have never seen or even heard of before. I am thinking a personal olive tour would be sufficient. Even capers were available fresh instead of in a jar, which is how I am typically forced to buy them in the states.

This recipe of Mediterranean Chicken Breast I did not get from the Greeks, or any other Mediterranean country for that matter. It was a taste I had sitting on my tongue from the variety of foods I have tasted in Greece and Italy. The recipe is rather simplistic and very diverse that it can be used over fish or is superb over pasta. I hope you enjoy it and give me some feedback after you make it.

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Recipe Rating

  • (2 Rating)

Ingredients

  • 4 chicken breasts seasoned with salt and pepper
  • 4 medium tomatoes cut into 1-inch pieces
  • 1/2 cup kalamata olives
  • 1/4 cup capers
  • 1/2 cup dry white wine
  • 1/2 cup flour
  • 1 teaspoon fresh oregano
  • 1 garlic clove minced
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Instructions

  • 1. Dip chicken in flour and tap extra off.
  • 2. In a large skillet over medium high hear add olive oil and butter.
  • 3. Saute chicken for 4 minutes per side
  • 4. Remove chicken to a plate and cover loosely with foil to keep warm
  • 5. Add wine to deglaze pan.
  • 6. Reduce heat to medium and add tomatoes, capers and olives and sauté for 5-minutes
  • 7. Add chicken and cook for 2-minutes per side and serve.
  • 8. For some variety try this same recipe using a Mahi Mahi, Snapper or serve over a pasta.

Instructions

  • 1. Dip chicken in flour and tap extra off.
  • 2. In a large skillet over medium high hear add olive oil and butter.
  • 3. Saute chicken for 4 minutes per side
  • 4. Remove chicken to a plate and cover loosely with foil to keep warm
  • 5. Add wine to deglaze pan.
  • 6. Reduce heat to medium and add tomatoes, capers and olives and sauté for 5-minutes
  • 7. Add chicken and cook for 2-minutes per side and serve.
  • 8. For some variety try this same recipe using a Mahi Mahi, Snapper or serve over a pasta.

Rate this recipe

Mediterranean Chicken
  • 2 People Rated This Recipe

  • Average Rating

    (2.5 / 5)

About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...

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