Mediterranean Chicken & Rice

6 Aug
Here is some interesting information that I need your opinion on: I am thinking of switching URL’s to something easier to remember like “lauren’s lifestyle” or something along those lines. I’m just so indecisive that I can’t decide what to do or when to do it, so tell me what you think of the name, if you like or don’t like it better than golokitchen, etc. etc. It would really help! 
Also, don’t forget to see what I’m up to on twitter (@golokitchen) and make sure you check out the GoLoKitchen facebook fan page!
Now, onto this delicious chicken! I have been meaning to post this recipe for a while now, but I kept forgetting. It wasn’t until today that I found all these photos that I took a few weeks ago for this recipe. So, without further ado, I give you a delicious and healthy dinner that I call simply Mediterranean Chicken & Rice. 
I don’t remember this dish as vividly as other ones because it’s been a while, but my husband certainly does. He scarfed this one down and then took the leftovers to work the next day for lunch. Mediterranean cuisine is very different from our go-to day in and day out meals. We usually go for Southwest and Italian. I wanted a change from the ‘norm’ and this was the ticket! The kalamata olives, sun dried tomatoes and lemon juice were just delicious together and made a great addition to the sauce. I like acidity, so I squirted in lots more lemon juice. The fresh parsley was a nice touch to round out the dish. All in all, a fabulous meal that came together in about 30 minutes. A great summer meal and a great way to switch things up! 
*I didn’t have any artichoke hearts on hand to toss in, but they would be a perfect addition. (I actually meant to pick some up from the store and completely overlooked it, even though it was on my list! How crazy am I?)
Mediterranean Chicken & Rice
yield: 4 servings
Ingredients:
4 tablespoons olive oil, divided
2 large chicken breasts (sliced in half or pounded out and cut in two–you want 4 cutlets)
salt
pepper
1/4 cup all purpose flour

1 small onion, diced
4 cloves garlic, minced
1/2 green bell pepper, chopped
1/3 cup sun dried tomatoes packed in olive oil & herbs, chopped

1/4 cup kalamata olives, halved
1 bay leaf
1/2 teaspoon oregano
lemon juice, to taste
1/2 cup chicken stock or white wine
splash of cream (1/4-1/2 cup)
fresh parsley
more salt and pepper to taste
cooked white rice

Directions:
In large skillet, preheat 2 tablespoons olive oil over medium high heat. Stir salt and pepper into flour. Coat chicken in flour and cook in hot oil until browned but not necessarily cooked. Remove chicken from pan and set aside. Pour in remaining 2 tablespoons olive oil in same pan and reduce heat to medium. Saute onions, garlic, green pepper and sun dried tomatoes until onions have softened, 5 minutes. Stir in olives, bay leaf, oregano, lemon juice and white wine or stock. Place chicken breasts back in to pan. Cover and cook 5-10 minutes. Reduce heat and stir in cream, parsley and more salt and pepper. Serve over warm rice with lemon slices.

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