Rustic Mediterranean Chicken

Rustic Mediterranean Chicken Accompanied by Roasted Brussel Sprouts (serves 2)

Mediterranean Chicken

2 T. Olive Oil
2 Skinless/Boneless Chicken Breasts
Small Yellow Onion, coarsely chopped
1 Garlic clove, minced
½ C. White Wine
1 Can Diced Tomatoes
1 C. Chicken Broth
½ C. Pitted Kalamata Olives
1 T. Capers
1 tsp. dried oregano
1 tsp. dried thyme


Rinse and pat dry the chicken breasts, season with kosher salt and fresh ground pepper. Heat 2 tablespoons of olive oil in a heavy large skillet over medium heat. Brown the chicken breasts on both sides then remove and hold on a plate. Add the onion and sauté until translucent. Add the minced garlic and cook for another minute or so. Lower the heat to med-low, add the white wine and scrape the browned bits off the bottom of the pan. Add the canned tomatoes, including juice followed by the chicken broth. Let reduce for 5 minutes then add the chicken breasts back into the pot. Let simmer for 15 minutes, stirring occasionally. Add olives and capers, oregano and thyme. Simmer another 5 minutes. Sauce should be fragrant and thick.

Roasted Brussel Sprouts

¼ C. Olive Oil
1 lb. Brussel Sprouts (with outer leaves removed)
6 Pearl Onions

Preheat oven to 375 degrees. Line a cookie sheet w/ aluminum foil.
Rinse brussel sprouts and pat dry. Spread the brussel sprouts and pearl onions on the cookie sheet, season with kosher salt and fresh ground pepper. Pour the olive oil over the vegetables. Toss with your hands until the vegetables are all well-coated with oil. Cook in the oven for 30 minutes.


Serve with Basmati rice, if desired.