We’ve long been believers that, all things being equal in the kitchen, simple recipes often yield the best results.
It seems of late we’ve been revisiting some long-time family favorite dinner recipes, often pretty damned simple from an ingredient list and technique standpoint.
Some days you feel like tinkering and forging a masterpiece in the kitchen; some days you want good food, and plenty of it, in 20 minutes or less.
Quick to round up and prepare, this Greek Chicken Skillet, kicked up a notch with fresh roma tomatoes, some fresh, briny olives from the olive cart and a sprig or two of fresh rosemary is one of those old favorites come back to life this week.
This recipe has even been, with a bit of home prep to get things ready, transported to the riverside (though it’s probably a bit much for a shore lunch out of the drift boat).
Try this one before grilling season rolls back around; I guarantee it’ll end up in your dinner rotation as a keeper.
6 chicken breast halves, boned and skinned
1 cup flour
Salt and Pepper to taste
1/4 cup everyday olive oil
1 1/2 cups dry white wine
1 cup fresh roma tomatoes, seeded and chopped
1/2 cup good black olives, pitted and rough chopped
1/2 cup good green olives, pitted and rough chopped
1/2 cup capers
1 tbsp. fresh rosemary
1 tsp. Greek oregano
Combine the flour, salt and pepper; dredge the chicken in the seasoned flour.
Brown the chicken in the heated olive oil (medium high); note you’re not trying to cook these through but just develop a nice brown crust – should take 2-3 minutes per side.
Pour the wine over the chicken and simmer uncovered for 5 to 6 minutes.
Now add the good stuff. Add the tomatoes, both olives, capers, oregano and rosemary. Simmer another 3 to 4 minutes until the chicken is just done and the sauce thickens a bit. Don’t overcook!
Plate the chicken on a heated plate and spoon the sauce and the good stuff on top; serve it hot.
Enjoy.
