NON-Boring Chicken...

Grilled, fried, roasted, pan-seared - it's hard to mess up a chicken dish. And chicken is, by far, the most popular protein on American tables because it's relatively bland (AKA versatile) and easy to work with. That said, it's also easy to get bored with the same old chicken every night (or some variation of the same old thing). Hence this recipe for NON boring chicken! And, it's great for a weeknight because it’s a “dump-and-stir” recipe, meaning you simply toss everything into the skillet and let the pan do the work.  Feel free to add any fresh vegetables you have handy. Serve the chicken and sauce with a hunk of sourdough bread or rice on the side (to soak up the sauce). 

Chicken Puttanesca

 

2 teaspoons olive oil

4 boneless skinless chicken breast halves (about 4 ounces each)

Salt and freshly ground black pepper

1 cup chicken broth

4 cups cherry tomatoes or grape tomatoes

2 cups frozen whole baby onions (about 10 ounces)

1 cup baby carrots

1 cup frozen green peas

16 pitted Greek olives

1 tablespoon drained capers

1 teaspoon dried oregano

3 tablespoons chopped fresh parsley

Heat the oil in a large skillet over medium-high heat (the skillet should be large enough to hold 4 chicken breasts without overlapping). Season both sides of chicken with salt and pepper.  Add the chicken to the hot pan and cook for 30 seconds per side, until golden brown. Add the chicken broth, tomatoes, onions, carrots, peas, olives, capers, and oregano and bring to a boil. Cook for 5 minutes, until the chicken is cooked through and the tomatoes start to break down. Remove the pan from the heat and stir in the parsley. Season to taste with salt and pepper.

Serves 4 


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