Fast & Fabulous: Chicken with Artichoke Olive Sauce & Greek Wine Pairing
January 8, 2013 / Stephanie Miskew / 1 Comments
While I do love recipes for entertaining, another passion of mine is finding dishes that can be prepared in a minimum of time and don’t skimp on flavor. These are real gems indeed, and that’s what the “Fast & Fabulous” segment is all about! For all you fans of Mediterranean cuisine, this delightful recipe for Chicken Breasts in Artichoke Olive Sauce delivers all those mouth-watering flavors in thirty minutes or less!
This recipe is from Philadelphia Chef Marcie Turney and was featured in the September issue of Food & Wine Magazine. Turney and her business partner own three restaurants, each inspired by a different country including Mexico, the Mediterranean and India. The magazine featured recipes based on each and while I do love Mexican and Indian food, my love of Mediterranean-inspired cuisine prevailed and I had to give this dish a try.
While I love the proportions set forth in the recipe, feel free to take artistic license with it, adding more or less of whichever ingredient you prefer. The delicious artichoke olive sauce features freshly squeezed lemon juice, garlic, fresh oregano and chopped kalamata olives complemented by the salty tang of Feta cheese and texture of artichoke hearts. The mixture is then spooned over roasted chicken breasts for a healthy and flavorful meal. Although my husband, Steve is not the biggest fan of olives, I have been determined to convert him and I think this recipe did the trick!
For an added treat, serve this dish with a crisp, racy white wine like a Greek Moschofilero (mo-sko-FEEL-ero). This is a white worth trying if you haven’t had the chance already. It’s characterized by a vibrant acidity, notes of citrus and spice with a hint of tropical fruit on the finish. Food & Wine recommends the 2010 Domaine Skouras Moschofilero but for those of you who reside in Palm Beach County, the 2010 Boutari Moschofilero Mantinia is readily available at many local wine stores.
I hope you enjoy this recipe for Chicken Breasts in Artichoke Olive Sauce as much as we did! It’s healthy, flavorful and very easy to make and I am definitely adding it to my regular rotation.
Cheers,"Fast & Fabulous: Chicken with Artichoke-Olive Sauce & Greek Wine Pairing"Author: Stephanie Miskew | The Glamorous GourmetRecipe type: Main courseCook time:Total time:Serves: 2-4Ingredients
- ¼ cup plus 1 tablespoon extra-virgin olive oil
- 4 6-ounce skinless, boneless chicken breasts
- 3 teaspoons finely grated lemon zest
- 4 Tablespoons freshly squeezed lemon juice
- 3 garlic cloves, minced
- 1 Tablespoon chopped fresh oregano
- 1 10-ounce box frozen artichoke hearts, thawed and patted dry
- ¼ cup kalamata olives, pitted & halved
- ½ cup coarsely crumbled feta cheese
- Kosher salt & freshly ground black pepper
- 2 tablespoons chopped fresh parsley
NotesServe with a crisp, dry Greek white wine like the Boutari Moschofilero Mantinia!3.5.3208
- ) Preheat oven to 400 degrees. In a bowl, whisk ¼ cup of the oil, lemon juice, zest , garlic and oregano. Fold in the artichokes, olives and feta; season to taste with salt and pepper.
- ) Season the chicken with salt and pepper. In an ovenproof skillet, heat the remaining 1 tablespoon of oil. Add the chicken, skinned side down, and cook over moderately high heat until browned, 3 minutes; turn and transfer the chicken in the skillet to the oven. Roast the chicken for 10 minutes or until thoroughly cooked.
- ) Transfer the chicken to plates and spoon the sauce on top. Garnish with the parsley and serve.
January 8, 2013 / Stephanie Miskew / 1 Comments
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