Chicken Sauté With Olives And Plum Tomatoes Recipes

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EASY CHICKEN IN PLUM TOMATO SAUCE



Easy Chicken in Plum Tomato Sauce image

Easy and delicious chicken in tomato sauce Posting it here for safe keeping. Serve with cooked potatoes.

Provided by daisygrl64

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb chicken piece
2 tablespoons olive oil
1 onion, peeled and sliced
2 garlic cloves, peeled and chopped
2 yellow peppers, cubed
6 plum tomatoes, quartered
1/4 teaspoon saffron
1 cup dry white wine
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon dried parsley flakes
1 pinch red pepper flakes
salt and black pepper

Steps:

  • remove skin from chicken.
  • heat 1 tablespoon of olive oil and butter in a pan over medium heat.
  • add chicken pieces, season with salt and pepper.
  • cook for 8 minutes, turn chicken pieces over and cook for 8 minutes.
  • remove chicken from pan and keep warn.
  • heat 1 tablespoon of olive oil in frying pan.
  • add onions and garlic, cooking until onions are soft.
  • add yellow peppers and tomatoes, red pepper flakes, saffron.
  • cook for 5 minutes.
  • pour in wine and cook for 7 minutes.
  • combine chicken with tomato mixture.
  • sprinkle with parsley flakes.
  • serve with cooked potatoes.

Nutrition Facts : Calories 338.5, Fat 20.5, SaturatedFat 5.8, Cholesterol 59.4, Sodium 79.7, Carbohydrate 14.4, Fiber 2.4, Sugar 4.2, Protein 15

CHICKEN SAUTé WITH OLIVES AND PLUM TOMATOES



Chicken Sauté with Olives and Plum Tomatoes image

Categories     Chicken     Olive     Tomato     Sauté     Quick & Easy     Bell Pepper     Spring     Healthy     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

2 1/2 tablespoons olive oil
2 6-ounce skinless boneless chicken breast halves
3 tablespoons chopped fresh marjoram
1 yellow bell pepper, thinly sliced
5 garlic cloves, minced
1 1/2 cups seeded diced plum tomatoes
1/4 cup coarsely chopped pitted Kalamata or other brine-cured black olives

Steps:

  • Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 tablespoon marjoram. Add to skillet; sauté until golden, about 4 minutes per side. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper; sauté 2 minutes. Add garlic; sauté 1 minute. Add tomatoes; sauté until juices are released, about 3 minutes. Stir in olives and 2 tablespoons marjoram. Return chicken to skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper.

SAUTEED CHICKEN BREASTS WITH TOMATO-OLIVE-BUTTER SAUCE



Sauteed Chicken Breasts with Tomato-Olive-Butter Sauce image

Make and share this Sauteed Chicken Breasts with Tomato-Olive-Butter Sauce recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

3/4 teaspoon dried oregano, crumbled
3/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
6 large boneless skinless chicken breasts
3 tablespoons butter
1/2 cup chopped onion
1 1/2 teaspoons chopped garlic
1 1/4 cups drained chopped Italian plum tomatoes
1/2 cup chicken broth
12 kalamata olives, pitted and sliced
8 green olives, pitted and sliced
1 tablespoon capers, rinsed (optional)
6 tablespoons chilled butter, cut into pieces
egg noodles or rice

Steps:

  • For chicken: Mix oregano, garlic powder, cayenne and black pepper in a small bowl.
  • Rub spice mixture on both sides of chicken breasts.
  • Cover and let stand 30 minutes.
  • Melt butter with olive oil in large skillet over high heat.
  • Add chicken and saute until golden-brown and just springy to touch, about 5 minutes per side.
  • Transfer chicken to large platter, tent with foil to keep warm.
  • For sauce: Melt 3 tblsps butter in medium skillet over medium-high heat.
  • Add onion and saute until softened, about 5 minutes.
  • Add garlic and tomatoes and saute 2 minutes.
  • Add stock and olives and cook 5 minutes, stirring frequently.
  • Pour any juices accumulated in platter with chicken into sauce.
  • Mix in chilled butter, a bit at a time, whisking, just until blended into sauce and sauce is glossy.
  • Season.
  • Spoon over chicken,.

Nutrition Facts : Calories 376.3, Fat 28.3, SaturatedFat 14.2, Cholesterol 128.9, Sodium 500.1, Carbohydrate 4.2, Fiber 1.2, Sugar 1.7, Protein 26.4

PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL



Provencal Chicken with Tomatoes, Olives, and Basil image

Serve with some crusty bread.

Provided by Janet Fletcher

Categories     Chicken     Garlic     Herb     Olive     Tomato     Sauté     Dinner     Basil     Summer     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 9

8 chicken thighs with skin and bone (about 2 1/2 pounds)
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)
1/3 cup dry white wine
4 anchovy fillets, minced
1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved
1/4 cup thinly sliced fresh basil leaves or purple basil leaves
1 1/2 tablespoons chopped drained capers

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
  • Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
  • Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.

CHICKEN BREASTS WITH OLIVES AND TOMATOES



Chicken Breasts With Olives and Tomatoes image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Juice of 1 lemon
Salt and freshly ground black pepper
2 1/4 pounds skinless and boneless chicken breasts
1 medium onion, chopped
1 pound canned plum tomatoes, very well drained and chopped
18 Nicoise olives, pitted and coarsely chopped
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried

Steps:

  • In a shallow baking dish combine two tablespoons of the olive oil with half the garlic, the lemon juice and salt and pepper to taste. Add chicken breasts, turning them in the dish so they are coated with the marinade. Arrange them in a single layer in the dish, cover with plastic wrap and allow them to marinate at room temperature for 30 minutes.
  • Preheat oven to 375 degrees.
  • Heat the remaining oil in a skillet. Add onion and remaining garlic and saute until tender but not brown. Add tomatoes and olives and allow to cook about 15 minutes, until the mixture begins to thicken. Stir in half the parsley and the thyme and season to taste with salt and pepper.
  • Spread the tomato mixture over the marinated chicken breasts. Place in oven and bake about 20 minutes, until the chicken is done. Remove from oven and baste to combine juices in bottom of the pan with the tomato mixture on top. Sprinkle with the remaining parsley and serve.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 18 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 3 grams, TransFat 0 grams

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