Try this Pan-seared chicken with tomatoes, olives, oregano and capers recipe, or contribute your own.
Suggest a better descriptionSet a large skillet with a tight-fitting lid over medium-high heat
Swirl in vegetable oil to cover the bottom of the pan
When the oil is hot, add the chicken
Sear the first side until golden brown and crusty, 4 to 5 minutes
Adjust the pan's heat as needed, keeping it sizzling but not so hot that the oil smokes
Flip the chicken breasts over, cooking the other sides until they are equally golden brown
Add a splash more oil if you think the pan needs it
Reduce heat to medium and remove the chicken breasts, placing them on a plate
Add the onion, garlic, oregano and salt to the pan
Saute for a minute or two
Add the red wine, tomatoes, olives and capers
Turn the heat much lower, just enough to maintain a slow, steady simmer
Return the chicken to the pan, nestling the breasts into the stew
Cover tightly and simmer until the meat is cooked through (10 to 15 minutes)
Turn the breasts once, allowing the flavour to fully permeate the chicken from all sides
Sprinkle with pepper to taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 407 | ||
Calories from Fat: 38 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 1450.5mg | 50 % | |
Potassium 990.1mg | 26 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 10.1g | ||
Protein 56.5g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 407
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