Tuesday, May 8, 2012

Chicken Meuniere


For awhile I've been avoiding the kitchen. Not on purpose, just I got in a cooking rut. Always making the same thing. The kids got so use to it that they could sniff the air and discuss what I was cooking for dinner without even trying to sneak down the stairs.
Yesterday was a different story. I got questioned and sneaky children tried to tip toe over to the stove. Hubby was excited. It was very yummy comfort food kind of night. I think the only thing I wish I had was a nice homemade loaf of bread. So if you would like to try something new here is the recipe ~
Chicken Meuniere
Ingredients ~
3 Chicken breasts 
6 Plum Tomatoes diced
1/4 cup of Kalamata Olives diced
3 or 4 Tbs of Capers
Zest of 1 Lemon
1/4 cup of Extra Virgin Olive Oil
1 Tbs Salted Butter
1 Cup Flour
3 Tbs Sea Salt (or table salt)
3 Tbs Chopped Parsley
Cooked Angel Hair Pasta

Cut your chicken breast in 1/2 length wise so you have 6 thinner chicken breasts. Bake the chicken on 350 for approx. 20 minutes or until chicken is thoroughly cooked
In a mixing bowl mix the flour, salt, and parsley together. Then dredge the chicken on both sides with the mixture.
In a large skillet on medium high heat add the olive oil and butter. When hot, place dredged chicken in the skillet, and cook for approx. 3 to 5 minutes on each side until a golden crispy crust forms on the chicken. Place off to the side and cover to keep warm.
Now in this same skillet add your diced tomatoes, olives, and capers. Then top with lemon zest. Stir the mixture every couple of minutes making sure to get any crispy bit from the chicken that are left in the pan. You shouldn't have a lot of oil or butter left in the pan but the juices from the tomatoes should be enough to coat the pan. Cook until the tomatoes are soft and start to fall apart, about 4 minutes. 
Arrange angel hair pasta on your plate, top with chicken, then sauce. Serve an enjoy!

Some of you may want to add a white wine to the sauce while it's cooking but personally I don't like the strong flavor that adds. The lemon zest and tomatoes just make this recipe feel like your welcoming summer. It's got a very fresh flavor.
My husband isn't a huge lover of olives, like me and the children are, but he said this recipe was extremely yummy. Personally I can't wait to try it again with tomatoes from the garden.

2 comments:

Prairie Rose said...

Mmmm, this looks delish!
Might have to try this soon and get out of my own cooking rut:)

Carol A.Bender said...

YUM, it looks great.