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Mediterranean Chicken

Mediterranean Chicken

Robyn Webb

Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
  2. Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
  3. Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.
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Reviews

Candice Delaney
1069
11/2/2004

This was very tasty. It has the potential to be 5 star with a few changes. I found that there was not enough sauce, so I will double it next time. 10 minutes is too long cooking the tomatoes; they fall apart. I also cut the chicken into strips and put it over pasta. I think adding feta and artichokes would be a nice addition. I added crushed red pepper for a little spice the first time, but will try the feta and artichoke next time and see what happens. I do have to say this though, it does make a nice aroma. My husband told me as he was walking up to our apartment he was thinking, 'I hope this is coming from my apartment'. UPDATE: This recipe has grown on me. I give it 5 stars with the following changes. 1. Double the sauce 2. Use diced canned tomatoes with juice 3. Use boneless, skinless chicken breasts cut in cubes. Enjoy!

lisandreasings
303
5/8/2006

Five points: 1) I followed this recipe almost to a T. We only used dried oregano & basil instead of fresh, b/c both herbs go bad so much more quickly than I can use them. 2) re: kid-friendly: my three year old ate the chicken, but resisted the new flavor of the olives. But we don't feed him mac & cheese or hot dogs, so maybe his tastes won't translate to all American children. Someone raised the wine question; alcohol cooks off in recipes. There's no reason not to expand aa child's tastes with this great recipe! 3)My husband, who adores everything throat-burning hot, tried the suggested red pepper flakes sprinkled on top after tasting the authentic recipe & definitely prefered it as written. 4)Next time, we'll cut the Kalamata olives up into almost a tapenade, b/c the olive MADE this recipe & should be tasted in every bite. 5) We served the meal over a bed of basmati rice--good for soaking up all the delicate sauce. Next time--vermicelli.

CSANDST1
193
1/4/2004

I made this yesterday at a grocery store food demo and it was a success. Fresh tomatoes are not in season so I used canned no-salt diced tomatoes; omitted the parsley and used Italian seasoning instead of fresh basil; used dried thyme instead of fresh. Everyone enjoyed it so I'll definitely make this again!