I just got a book from the Burlingame Library this morning with more than 100 chicken recipes, in hope that I would find one that I would like. I found plenty that I believe would be nice and I am planning to try some of them, but I don’t have all the ingredients I need to make any of them for tonight. I had just defrosted 3 chicken breasts and none of the recipes seemed to work. So, I decided to self create using ingredients I already had in my pantry & fridge(and also consult with my mother, the Great Chef!). This is what I came up with and, believe me, you will love it! Just the right amount of capers and olives (not too much, not too little) gave this dish a salty and slightly sour taste, which, when combined with the white wine made it amazing! Everyone will ask for seconds!
- 3 chicken breasts, each cut lengthwise
- 2 cups cherry tomatoes
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 1/4 cup pitted Kalamata olives, rinsed under water, drained and cut crosswise
- 2 tablespoons capers, rinsed under water and drained
- 1/2 cup white wine
- 1 tablespoon Greek virgin olive oil
- salt & pepper
In a small saucepan, bring water to boil and add the cherry tomatoes for about 2 minutes. Drain and let cool. Remove skin and set aside.
In a large non stick pan with lid, heat olive oil and add chicken. Brown on both sides. Remove from pan and set aside. Add into the pan the onion and cook for about 3 minutes. Add the garlic and cook for a few seconds. Now, add the white wine and let the alcohol evaporate, so you can add the cherry tomatoes, the olives, the capers and the chicken. Season with salt and pepper. Place lid and cook until chicken is done for about 15-20 minutes at medium-low heat.