Here’s a nice easy spring recipe. I think I would definitely add some fresh basil and parsley on top before serving. I think almost any vegetables would be good in this so just use whatever looks the freshest at the grocery store.
This recipe calls for sundried tomato pesto, which they do sell at Brookshire’s, but green basil pesto would be just as good I think.
Easy Skillet Chicken Primavera
1/2 cup all-purpose flour
1 tbsp dried parsley
1 tsp dried basil
1-1/2 pounds skinless, boneless chicken breasts, cut into strips
1/4 cup extra-virgin olive oil
1 tbsp minced garlic
2-1/4 cups chicken stock
1 cup frozen mixed vegetables
1 pint grape tomatoes, halved
1 bunch green onions, diagonally sliced 1 medium zucchini, quar
1 medium zucchini, quartered and sliced
2 tbsp sun-dried tomato pesto or basil pesto
Salt and ground black pepper to taste
Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.
—kwc—
This recipe calls for Herbs de Provence. I think it is worth buying if it’s not already in your pantry. I use it in my chicken salad sometimes.
Traditionally it includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. Sometimes it has lavender in it as well depending on the brand.
Chicken and Olives
4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 tsp herbes de Provence 2 tbsp olive oil
2 tbsp olive oil
1/4 cup sliced shallots
1/2 cup pitted and sliced green olives
1/2 cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced 1/2 tsp cumin
1/2 tsp cumin 2 tbsp chopped fresh flat
2 tbsp chopped fresh flatleaf parsley
2 tbsp cold butter, cut into four pieces
Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instantread thermometer inserted into the center should read at least 165 degrees. Remove chicken to a plate and cover with aluminum foil.
Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
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