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Mediterranean Chicken

Mediterranean Chicken

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Poultry


Great flavor

Active Time:
Start to Finish:

ingredients

  • 4 skinless, boneless chicken breasts
  • 3 Tbs. vegetable oil
  • 1 shallot, minced
  • ¾ cup chicken broth
  • ½ cup dry white wine
  • 3 Tbs. unsalted butter
  • 1 tsp. dried oregano
  • ¼ cup flour, for coating chicken
  • ¼ tsp. salt, plus more to taste
  • freshly ground black pepper, to taste

directions

Season the chicken breasts with salt and pepper, then coat with flour. Heat 2 Tbs. vegetable oil in a 12-inch skillet. Cook chicken on med-high heat until light golden brown on both sides and cooked through. Transfer the chicken to a plate and tent with aluminum foil to keep warm.

Heat the remaining 1 Tbs. oil in the skillet and add the shallot and ¼ tsp. salt. Cook until the shallot is soft, about 2 minutes. Stir in ¾ cup chicken broth and ½ cup dry white wine, scraping up brown bits in pan. Cook on medium until reduced and slightly syrupy, about 15 minutes. Stir in any accumulated liquid from the plate with the chicken. Turn the heat to low and whisk in 3 Tbs. of unsalted butter, 1 Tbs. at a time. Stir in oregano and salt and pepper to taste. Serve the sauce on top of the chicken.

Notes

You can use less butter to make a healthier meal-- try 1 or 2 Tbs. The sauce will still taste good.

This recipe appears in the following meals:


Taste of the Mediterranean
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recipe type

Main Courses

source

Marcella Barry

yield

4

difficulty

2222

tips

Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im