Monday, April 15, 2013

Recipe: Chicken with Tomatoes & Olives (Gluten & Dairy Free)

I make a version of this every so often, sometimes with more vegetables, sometimes with chicken thighs or turkey cutlets, but the basic flavour is always similar.  Everything goes in the same pot except what you're going to serve it over.  Pasta or Rice are easy choices, Quinoa would be good too, or even a bed of greens like Kale or Swiss Chard. 

(Serves 4, but there is enough sauce to add another 2 chicken breasts)

4 Boneless, skinless chicken breasts OR 8 skinless chicken thighs, boneless or bone in
1 onion, diced
2 cloves garlic, minced
Olive oil
1 (28oz) can tomatoes (diced would be fine, if buying whole, roughly chop) Do not drain.
1 cup broth (vegetable or chicken)
1 cup sliced black or Kalamata olives
1/4 cup white wine (optional)
Dried basil, salt and pepper to taste
Cornstarch slurry (optional)


1- In a large frying pan, lightly coat the bottom with olive oil.  Heat over medium heat, add chicken breasts and brown both sides.  Add onion and garlic and cook another 2-3 minutes. 

2- Add wine if using, and let cook 1 minute.  Add broth, tomatoes and olives.  Stir to combine.  Cover and reduce to a simmer until chicken breasts are cooked through, approx. 10 minutes.  Season with salt and pepper. 

3- To thicken, mix 1-2 tablespoons cornstarch in equal amount of warm water until dissolved.  Pour into pan, stir, and cook until thickened.  If not using cornstarch, just allow to simmer until desired amount of liquid has cooked down, thickening the sauce.

Modifications:  I sometimes like to add sliced mushrooms, chopped celery, carrots or even some spinach to change up the recipe.  Experiment and see what you like!

Serve over pasta, rice, quinoa or greens of choice.  If you're not dairy free, sprinkle with Parmesan cheese.  This recipe looks great when plated nicely but takes very little effort to prepare.

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