Ingredients
Scale
- 2 tablespoons olive oil
- 3–4 boneless chicken breasts, cut in half to make them thin
- salt and pepper
- 2 tablespoons salted butter
- 2 medium shallots, minced or small diced
- 4 garlic cloves, minced
- 1 jar capers, drained
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup green olives, pitted and halved
- 1/3 cup white wine (optional)
- 2 teaspoons dried oregano
- 1 14 oz. jar roasted tomatoes
- 1 14 oz. jar crushed tomatoes
- 1 cup chicken bone broth
- 1/2 fresh parsley, chopped
- cooked pasta or spaghetti squash noodles
Instructions
- In a 12 inch cast iron skillet or large pan, heat the olive oil over medium high heat.
- Sprinkle each piece of chicken with salt and pepper (on both sides). When the pan is hot, add the pieces of chicken leaving enough room between each piece so that they cook evenly on the first side. You may have to do this in batches. Let the chicken cook on the first side for 4 minutes or until it is nicely browned. Flip over and cook for 2-3 more minutes (does not need to be fully cooked). Repeat until all the chicken is browned. Remove the chicken from the pan and let sit on a plate.
- Turn the heat to medium low. Add in the butter, shallots, garlic, capers and 1/2 teaspoon each salt and pepper to the pan. Using a wooden spoon, stir around to incorporate and pull up any leftover chicken pieces. Cook for 3 minutes.
- Pour in the olives and white wine. Bring up to a simmer and cook for 2 minutes uncovered.
- Stir in the dried oregano, tomatoes, chicken bone broth and parsley. Bring to a simmer and turn the heat low or high to keep it at a slow bubbling simmer. Cook for 8 minutes. Taste test for salt and pepper, add accordingly
- Add in the chicken pieces and reheat (finish cooking) for 4 minutes. Serve with cooked pasta, spaghetti squash, rice or roasted veggies.
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: stove-top
- Cuisine: dinner