Chicken with Sun-Dried Tomato and Olive Sauce

Did everyone have a nice Valentine's Day?

Was it loved up in all the right places?  Yeah?  Good.  I'm happy for you.

Now will someone tell Dunkin' Donuts to please stop airing the ridiculous commercial with the heart-shaped doughnut covered in chocolate icing and chocolate chips that breaks perfectly and temptingly and gooily down the middle amidst a background of heavenly light?  I mean, come on.

I'm sick of salivating on the treadmill at 6am, thanks.


Let's talk about how we can craft dinner tonight.  (Yes, we're done talking about doughnuts.  We're moving on.  Stupid heart doughnut.  Stupid woman who finds a heart doughnut in her mailbox.  Who puts doughnuts in the mailbox?)

Let's talk about how can we make a sauce that turns boring ol' poultry into a delightful chicken masterpiece.  Let's focus on richness of flavor that you expect from a heavy and expensive restaurant meal, but you can actually make light on the wallet and the thighs.  And let's discuss ingredients that you love as add-ins on salads, sandwiches, and pizza, and probably have lying around in the fridge as we speak.

That sounds like a really lovely conversation.  That's how we put dinner together tonight.  Boom.

Chicken with Sun-Dried Tomato and Olive Sauce
Yields 4 servings

1 lb skinless, boneless chicken scallopine (thin chicken pieces), or regular chicken breast pounded thin
2 tsp canola oil, divided
1/4 c onion, chopped
1/2 c sun-dried tomatoes, sliced
1 tbs minced garlic
1/2 c dry white wine
1 tbs corn starch (or flour)
1 1/2 c fat-free, low-sodium chicken broth
1/2 c kalamata olives, pitted and sliced
1 tsp fresh thyme

Heat a large, non-stick skillet over medium-high heat.  Sprinkle the chicken with salt/pepper.  Add 1 tsp of the oil to the pan, and swirl to coat.  When the oil is hot, add the chicken and cook for 3 minutes per side, or until done.  Transfer chicken to a plate and keep warm.

Turn down the heat to medium, and add the rest of the oil.  Add the onions to the pan, and saute for 4 minutes or until browned, stirring often.  Add the sun-dried tomatoes and garlic, and saute for an additional minute. 

Stir in the wine, scraping the pan to loosen any brown bits, and bring to a boil.  Cook until almost all of the liquid evaporates.

Sprinkle the corn starch over the mixture in the pan, along with salt/pepper to taste.  Cook 30 seconds, stirring constantly.  Add the chicken broth to the pan, and bring to a boil.  Cook 2 minutes, or until slightly thick.

Add the chicken back to the pan to warm through and coat with the sauce.  Turn off the heat, and add the olives and fresh thyme.

Serve immediately, and enjoy!


Tiff said...

I love anything with sun-dried I just need to get Shane on the olive train!

Jacky said...

Love the looks of this one. I'll be making it!

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