This is a one pot dish (unless you serve with pasta, then it’s a two pot dish) that is sooo good. Everyone I have made it for really likes it. The ingredient that is not expected are the green olives. I love olives to begin with, so adding them to any sauce, dip or whatever, makes me very happy.
You can use whatever type of chicken you wish, it all works. If you go to this link ( SIMPLE MOIST SAUTÉED / GRILLED CHICKEN ) it will explain the different cuts and how to prepare them to cook just right.
❑ 2 chicken breasts cut into 6 pieces (cut “tail” off the breast then slice thickness wise, cut the thick part in half)
❑ Salt and Pepper
❑ 2 TBS All Purpose Flour
❑ 1.5 TBS Butter, unsalted (You can omit this item, but trust me you don’t want to)
❑ 1 – 2 TBS Extra Virgin Olive Oil
❑ 1/2 cup Large Spanish Green Olive, with pimentos, sliced into 1/2 moons (cut in half length-wise, then width-wise slice )
❑ 1 cup White Onions, diced
❑ 1 package sliced Mushrooms (or 1 package mushrooms, cleaned and sliced) any kind you like
❑ 1 Bell Pepper, diced (any red, orange or yellow is best, but green works two)
❑ 4 – 6 cloves of garlic, sliced
❑ 1 15oz can of Diced Tomatoes, can be plain or have Italian seasoning
❑ 1 15oz can low-fat and low sodium Chicken Broth
❑ 1/2 cup White Wine
❑ 6-8 leaves of Basil, roughly torn
❑ 1 tsp Sugar
❑ 1/2 cup Grated or Shredded Parmesan
- In a large bowl, combine the flour with about 1/2 TBS of salt and 1 tsp pepper. (you can leave out the flour if you want, but be sure to season the chicken as in step 2)
- Using a pair of tongs, add the chicken to the bowl and toss to evenly coat the chicken. If you don’t have tongs, OK, use your hands, just be sure to wash them very well before handing other ingredients.
- In a large Sauté or Fry pan, add in the olive oil so you have enough to coat the bottom of the pan. Heat over med-high heat until the oil starts to shimmer.
- Using the tongs, add the chicken to the pan. Let brown on the first side about 2 – 3 minutes, then flip and brown on the second side another 2 minutes. Remove to a plat or platter and loosely cover (tent) with tin foil. Remember, you don’t need to fully cook the chicken at this point as you will add them back into the sauce to finish cooking.
- In the same pan over med-high heat, add in the butter, onions, olives, and mushrooms. Sauté until the onions, and mushrooms begin to caramelize (about 5 – 7 minutes)
- Add in the garlic and bell peppers and sauté for another 2 – 3 minutes.
- Deglaze the pan by adding in the wine, and scraping up any bits on the bottom of the pan. Then add in the diced tomatoes and their juice, and the chicken stock.
- Bring to a simmer, then add in the pinch of sugar and continue simmering until the liquid is reduced by 1/3. Taste and adjust the seasoning. Add in the Basil, stir and simmer another 3 minutes.
- Add in the grated Parmesan cheese, stir to combine.
- Add the chicken back in to the pan and include any yummy juices that accumulated on the plate. Stir and simmer over med heat for about 3 more minutes, or unit the chicken is warmed through.
Serve over penne or over rice. You can use any type of pasta, but I like the kind where the sauce has a place to go making each bite even better as you get more of the sauce in each bite.
This has a lot of vegetables in it, so you really don’t need an additional side – but I will leave that up to you.
Left overs can be frozen for a future dinner. When you remove from the freezer you can defrost in the refrigerator over night, or add the frozen bag to a pan with very low simmering water. It not only defrosts, but reheats as well. Microwave is not preferred, but if you don’t have the time, go ahead, place the frozen item on a plate (if it leaks), and defrost at power level 1. Start at 3 – 4 minutes, and add more time if necessary.
** NOTE: You can make this vegetarian by omitting the chicken, and using vegetable stock.