This is a recipe for chicken that I think you'll like for its taste as well as its easy preparation. It comes from the "French Women Don't Get Fat Cookbook" and Mireille doesn't mess around when it comes to good food made easy.
~
And best of all for me are those lovely olives that I keep going on about! You may know that the Italians use different ingredients depending on the area where they live. A recipe for spaghetti can take on a completely different character if it is from northern Italy or southern Italy. And there are many "states" in between. I don't know which area this recipe comes from, and I don't think it
matters to Americans who just love Italian food of every kind.
~
Italian-Style Chicken Serves 4
1 tablespoon olive oil
4 (5-6 ounce) skinless, boneless chicken breasts, cut lengthwise into 1/2 inch strips
Salt and freshly ground pepper
1/4 cup sun-dried tomatoes, soaked in hot water for 10 minutes, drained and chopped8 black olives, pitted and quartered
1 tablespoon capers, rinsed and drained
Pinch of cayenne pepper
Sauteed spinach for serving
~
1) Heat the olive oil in a nonstick skillet over medium-high heat. Season the chicken pieces with salt an pepper and cook, stirring often, until golden, about 10 minutes. Remove the chicken from the pan and reserve.
2) Deglaze the pan with 2 tablespoons water and reduce until syrupy, about 1 1/2 minutes. Add the tomatoes, olives, capers, and chicken and cook until heated through, about 1 minute. Correct the season and add the cayenne. Serve immediately over spinach sauteed with garlic and lemon.
Voila! Fast, easy and delicious. I have been buying fresh produce from an organic farm--Los Poblanos--that also sells organic frozen chicken breasts from Organic Prairie, a part of the Organic Valley group of farms. So I'm looking forward to making this dish with them. They are so fresh-tasting and convenient for me to use. And they deliver free of charge! Love it.
That's it for today. I hope your week is going very well for you.
Blessings...Mimi
~
And best of all for me are those lovely olives that I keep going on about! You may know that the Italians use different ingredients depending on the area where they live. A recipe for spaghetti can take on a completely different character if it is from northern Italy or southern Italy. And there are many "states" in between. I don't know which area this recipe comes from, and I don't think it
matters to Americans who just love Italian food of every kind.~
Italian-Style Chicken Serves 4
1 tablespoon olive oil
4 (5-6 ounce) skinless, boneless chicken breasts, cut lengthwise into 1/2 inch strips
Salt and freshly ground pepper
1/4 cup sun-dried tomatoes, soaked in hot water for 10 minutes, drained and chopped8 black olives, pitted and quartered
1 tablespoon capers, rinsed and drained
Pinch of cayenne pepper
Sauteed spinach for serving
~
1) Heat the olive oil in a nonstick skillet over medium-high heat. Season the chicken pieces with salt an pepper and cook, stirring often, until golden, about 10 minutes. Remove the chicken from the pan and reserve.
2) Deglaze the pan with 2 tablespoons water and reduce until syrupy, about 1 1/2 minutes. Add the tomatoes, olives, capers, and chicken and cook until heated through, about 1 minute. Correct the season and add the cayenne. Serve immediately over spinach sauteed with garlic and lemon.
Voila! Fast, easy and delicious. I have been buying fresh produce from an organic farm--Los Poblanos--that also sells organic frozen chicken breasts from Organic Prairie, a part of the Organic Valley group of farms. So I'm looking forward to making this dish with them. They are so fresh-tasting and convenient for me to use. And they deliver free of charge! Love it.
That's it for today. I hope your week is going very well for you.
Blessings...Mimi
No comments:
Post a Comment