Saturday, June 8, 2013

CHICKEN TOMATO BASIL SAUTE

Tonight it was chicken night and this one was taken from epicurious again with a couple of my own touches. It was really good with a nice tang to it and the blend of tomatoes, basil, shallots and kalama olives was very bright. I can't eat it myself, but cheesy rice (below) was a nice addition for my boys. 

INGREDIENTS:
(Serves 3)
  • 1 tbsp olive oil
  • 3 chicken breasts 
  • 1 shallot, thin sliced
  • 4-5 basil leaves, chopped
  • 1 large tomato chopped
  • 1/4 cup white wine
  • 6 kalama olives, chopped
  • 1 tsp olive brine
  • 1 cup fresh spinach
DIRECTIONS:
  • Heat olive oil in medium sauce pan
  • Salt & pepper chicken breast and cook (about 5 minutes per side until cooked through
  • Remove chicken from the pan and set aside
  • In oil left in the pan, saute shallots until translucent (about 2 minutes)
  • Pour in wine and deglaze pan - cook until alcohol has burned off
  • Add basil, olives, tomatoes and brine and cook until reduced (about 4 minutes)
  • Add in spinach and cook until wilted (about 1 minute)
  • Add chicken, cover well with sauce and heat through
  • Serve with cheesy rice (below)
NUTRITION: Calories 188, Carbs 11, Fat 9, Protein 18, Salt 314, Sugar 5

CHEESY RICE
(Serves 3)
  • Prepare white rice per package directions (2 cups water to 1 cup rice)
  • Mix in 2 tbsp butter
  • Grate about 1 cup cheddar cheese and mix into hot cooked rice (or mix some Parmesan or other cheese)
  • Salt & pepper to taste 

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