Zutaten für Chicken Breasts With Marsala Kalamata Olives
- Skinless Chicken Breasts
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and freshly ground black pepper to taste
- Fresh Ground Black Pepper
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- Kalamata Olive
- Fresh Marjoram
- 1/2 cup cherry tomatoes, halved
- Dry Marsala
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Zubereitung von Chicken Breasts With Marsala Kalamata Olives
- Cut each chicken breast into 3 equal-sized pieces. Dredge chicken pieces in flour, shaking off any excess.
- Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. The butter should sizzle when the chicken is added.
- Add the chicken to the hot skillet and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove the chicken from the skillet and set aside on a warmed plate. Season with salt and pepper.
- If the pan is dry, add 1 tbsp extra virgin olive oil. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the Kalamata olives, marjoram, and cherry tomatoes. Cook for 2-3 minutes.
- Pour in the Marsala wine and let it bubble for 1-2 minutes, allowing the sauce to slightly reduce.
- Pour the sauce over the chicken breasts and serve immediately. Garnish with fresh marjoram, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
7g
Fat
23g
Carbs
2g
