ITALIAN CHICKEN & VEGGIES – A ONE POT WONDER

Hi There!

It’s been a very long while since I’ve been here.  Doesn’t mean I’ve stopped eating, on the contrary, probably been eating a little too much!  Been experimenting and playing in my kitchen as much as ever.  Unfortunately, life has gotten in the way of my documenting and posting recipes.  I’m hoping this one breaks my slump and inspires me to get writing and posting in 2018.

Like I’ve said a few times before, I don’t want to spend copious amounts of time in my kitchen making healthy, nutritionally dense meals.  I actually spend most of my time in the washing and prepping of all the ingredients, then putting them together takes no time at all and voila! Dinner is on the table.

This Italian Inspired dish is another great way to enjoy chicken with loads of flavor and a few basic ingredients many of us have in our pantries & fridges already.

I absolutely love what I call “One Pot Wonders” because it’s fast, easy and it makes clean up a breeze.  I hope you give this one a try and let me know what you think.

Bon Appetit!, Lorraine

ITALIAN INSPIRED CHICKEN & VEGGIES – A ONE POT WONDER

12 small white or red potatoes, washed & halved
3 boneless, skinless chicken breasts, fileted into 6 pieces                              
Kosher salt, fresh ground pepper
1/3 cup flour
3 tbsp. unsalted butter
3 tbsp. olive oil OR the olive oil from the jar of sun-dried tomatoes
3 cloves garlic, finely chopped
1 sweet yellow, orange or red pepper, cut in chunks
1 medium sized red onion, cut in chunks
2 cups cherry tomatoes, or a mix of small heirloom tomatoes, cut in half
3-4 sun dried tomatoes packed in oil, sliced thinly
½ cup dry white wine
1 cup homemade or commercial sodium reduced chicken broth
½ cup Kalamata olives
½ cup fresh basil leaves
¼ cup shaved fresh parmesan cheese

  • Put potatoes in a microwave safe bowl, cover and microwave on high for about 4 minutes. Drain any water and set aside
  • Halve each chicken breast, starting at the thick end and cutting through until each breast is 2 thinner pieces, set aside
  • Place flour, salt and pepper in a shallow dish, dredge chicken breasts in the mixture, shaking off the excess, set aside
  • In a large deep skillet, melt 1 tablespoon each butter and olive oil on medium-high, when hot, place all the potatoes cut side down and cook until browned about 3-4 minutes, once all done, remove and set aside
  • Add another tablespoon butter & oil to the pan, swirl around and add chicken breasts. Cook for about 3 minutes until browned on both sides. Remove to a plate
  • In the same pan add the remaining 1 tablespoon of butter and oil. Add the garlic, sweet pepper and onion, stirring for about 1 minute
  • Add tomatoes and sun-dried tomatoes, cook for about a minute
  • Add wine and scrape up any browned bits
  • Add the broth and bring to a boil. Add the chicken back into the pan with any drippings as well as the olives & potatoes. Make sure chicken is nestled in the sauce and reduce heat and simmer for about 6-8 minutes until the chicken is cooked through
  • Check for seasoning and adjust salt and pepper
  • Remove from heat, sprinkle with fresh basil leaves & parmesan shavings
  • Serve right out of the pan family style

 

 Chef Lorraine Powell

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