I have not been doing much cooking, or anything else, due to my back the past few months. Well, last week I finally felt up to cooking again and tried two new recipes.
The first one I found off of allrecipes.com. I was looking for easy chicken recipes that did not have to be baked. It is too hot to turn on the stove! This one caught my attention because DH looooves olives, and so does Abby for that matter. I decided to give it a try. I did change things up a little bit. (the best thing about my changes is that it reduced the cooking time to almost half)
Here is the link to the original recipe called Olive Chicken II. This was really good, DH and Abby loved it and I really thought it was very good. I served it with cous cous (the sauce from the chicken was wonderful over the cous cous as well, yum!), and steamed broccoli, our go to veggie.
Next time I make this I plan on using Greek olives and sprinkling a little feta on top when serving, or as DH calls it “Greeking it up!”
Here is my adaptation. Sorry no pics. We are always in such a hurry to get the food on the table, I always forget about taking a picture. I will try to do better next time.
Olive Chicken
Ingredients:
4 skinless, boneless chicken breasts
salt to taste
pepper to taste
½ cup flour
2 tablespoons olive oil
4 cloves garlic, crushed
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
4 tomatoes, peeled and diced (or you can use 1 can diced tomatoes)
20 pimento-stuffed green olives
1 cup dry white wine
¾ cup chicken broth (I use low sodium)
Directions:
Pound the chicken to about ½ inch thickness. (you do not need to getting really thin, but just thinned out)
Heat oil in a large skillet over medium high heat.
Lightly dredge the chicken in flour/salt/pepper mixture.
Brown chicken in oil, about 5 minutes each side. Remove the chicken from the pan and keep warm.
Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth. (deglaze any browned flour bits when stock and wine)
Bring to a slight boil then reduce heat to low and simmer. Add chicken back to the pan and cook uncovered, for 15-20 minutes or until chicken is cooked through and juices run clear. Remove bay leaf and serve.
I have made one other recipe this month, but it did not fair so well. My friend Polly brought a wonderful chicken salad and cookies to us while I was on bed rest due to my surgery. DH looooved the Hippy cookies so Polly reluctantly (lol, just kidding) gave me the recipe. DH has a huge presentation that he is giving this week and has been working on all weekend. Yesterday I thought I would cheer him up by making these cookies. Well, I forgot to buy the craisins that the recipe called for.
So they were not so great. I only cooked one batch and saved the dough. Hopefully I will be able to go out and buy some craisins tomorrow. These were seriously delish cookies. Oh, sorry I am not allowed to post the recipe though. Not because of Polly, she is obviously great at sharing her wonderful recipes over on her food blog. But, unfortunately the person she got the recipe from is not as generous. I will update with how they turned out with the right ingredients.
Filed under: cooking