Friday, February 4, 2011

Chicken with Green Olives

I found this recipe very fresh and easy to make, but at the same time different from the usual. chicken can be very boring and bland so I welcome any creative way of serving it to make it more interesting, especially if it doesn't involve ours and ours of slow cooking or roasting. I am not usually a fan of cooking with olives, but in this recipe the slight bitterness of the olives is nicely contrasted by the freshness of the lemon peel and the sweetness of the raisins all perfectly brought together by the sweet acidity of the balsamic vinegar. This recipe is perfect accompanied by an Olive bread or a brown rice pilaf.


2 chicken breasts
15 pitted green olives
3 shallots, sliced
2 garlic cloves, peeled and diced
1 tablespoons of white balsamic vinegar
2 tablespoons of olive oil
1 lemon ( for peeling )
1/3 cup of golden raisins

Cut the chicken breasts into long strips about 1/2 inch thick.
Season the chicken with salt and pepper.
In a large pan warm up the olive oil then cook the chicken strips until browned and cooked through ( about 3-4 minutes per side).
Put the chicken on a platter covered with tinfoil.
In the same pan add the shallots and garlic and cook until the shallots are translucent and soft, about 8 minutes  (time varies).
Add the olive and stir until warm for about 1 minute, then turn off the heat.
Add the raisins, the vinegar and the lemon peel.
Pour sauce over chicken and serve.

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