Chicken Breasts With Cherry Tomatoes, Zucchini And Olives
This vibrant and flavorful dish brings together tender chicken breasts with zesty Mediterranean flavors. Pan-seared chicken is paired with a mixture of zucchini, cherry tomatoes, olives, and aromatic rosemary, all simmered in a white wine sauce. Served over a bed of fluffy rice, this colorful and satisfying meal is perfect for a cozy dinner at home.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 2 zucchini, trimmed and cut into 1/2-inch cubes
- 2 Tbs. chopped shallot
- 2 cups halved red and yellow cherry tomatoes
- or whole small cherry tomatoes, such as
- grape tomatoes or Sweet 100s, stems
- removed
- 1/3 cup pitted, coarsely chopped black
- Mediterranean olives
- 1 tsp. chopped fresh rosemary
- Salt and freshly ground pepper, to taste
- 4 boneless, skinless chicken breast halves,
- each about 6 oz., pounded to an even
- thickness
- 1/2 cup dry white wine or vermouth
- 1 1/2 cups long-grain white rice or 1 3/4 cups
- orzo, cooked according to package
- directions
Instructions
- In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the zucchini and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook, stirring, until softened, about 1 minute. Add the tomatoes, olives and rosemary and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about 2 minutes. Season with salt and pepper. Transfer the mixture to a plate and set aside.
- Add the remaining 1 Tbs. oil to the pan. Season the chicken breasts with salt and pepper. Cook, turning once, until browned on both sides and firm when pressed in the centers, about 8 minutes total. Transfer to a plate and keep warm.
- Add the wine to the pan and bring to a boil. Return the vegetables to the pan and cook for 1 minute to reheat, stirring once or twice. Transfer to a warmed platter and top with the chicken breasts. Serve immediately with hot rice. Serves 4.
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