Mediterranean Skillet Chicken
This dish is a flavor bomb and tastes best with fresh garden ingredients; the hummus adds umami and body. It is also a feast for the eyes with bright colors and a beautiful shine. It comes together quickly, with prep time taking a little longer than the actual cook time – I ended up holding it a bit while waiting for my rice to finish. This is based on a recipe from Recipe30.
Mediterranean Skillet Chicken
Ingredients
- 2 # Chicken skinless & boneless breasts or thighs
- Salt and Pepper to taste
- 1 Tbsp Oregano
- 2 Tbsp Flour
- 3 cloves garlic
- Handful of parsley chopped
- 1 mild red bell pepper sliced long
- 1 cup Kalamata and/or black olives sliced in half
- 1 cup cherry tomatoes sliced in half
- ¼ cup olive oil extra virgin
- Dry wine for deglazing
- 3 Tbsp Hummus I like the red pepper hummus
Instructions
- Cut the chicken into bite sized pieces, and spread out on your cutting board.
- Sprinkle to taste with salt and pepper, then the Oregano, and then a couple of Tbsp of flour. Mix together with your hands to coat all sides of the pieces.
- Slice two of the garlic cloves thinly.
- Chop your parsley, and then mince or micro-plane the other garlic clove and mix it through the chopped parsley.
- Cut the red pepper in half, remove the seeds and then cut into long slices.
- Heat a large skillet over medium heat, and then add the olive oil.
- When hot, add the chicken pieces and allow to brown well before stirring.
- Push the chicken to one side and add the red pepper and garlic. Cook until soft.
- Deglaze the pan with some dry wine.
- Add the tomatoes, olives and hummus and stir through. Cook about 5 minutes to heat through.
- Add the parsley/garlic and stir through.
- Shut off the heat and cover the pan; allow the meal to rest in the pan for a couple minutes.
- You can serve this with pasta, rice, or risotto and a nice salad.