Mediterranean Chicken (aka Chicken Audubon Ron)

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(click on pic to enlarge)

Finally this is a dish I can call my own invention, albeit, it strikes a similar chord to Mediterranean Chicken so I feel a need to at least give props to that dish. The reason is it calls for Greek Kalamata olives and Italian herbs and other Italian ingredients.

This weekend I went into the kitchen seeking what was available and created this dish. Largely, the flavor of this dish is owing to the fresh herbs (basil, rosemary and oregano) I have growing in my garden.

Ingredients proportional for a serving of 2:

3 – 6″ strips bacon, soaked in hot water 10 minutes, finely chopped
1 large shallot, finely chopped
½ yellow bell pepper, finely chopped
1 Roma tomato (aka Italian plum tomato), chopped
1 garlic clove, sliced
4 medium chicken breasts, boneless/skinless
½ cup white wine (plus 3 TBSP)
1 TBSP butter
2 TBSP olive oil
8 Kalamata olives, sliced
5 fresh basil leaves
½ sprig fresh rosemary, leaves only
5 sprigs of oregano, leaves only
McCormick’s Montreal Chicken seasoning
Cooked angel hair pasta for two

Cooking:

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Add bacon to a medium hot pan and sauté for about 8 minutes then remove.  (Note:  I soak the bacon in hot water first for about 10 minutes to reduce the smoky flavor.  Then I cook it in the frying pan)

Add two TBSP olive oil to bacon oil and then sprinkle Montreal seasoning on chicken and brown chicken both sides in the oil, maybe five minutes, remove chicken and cut into cubes.

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In the pan add 3 TBSP white wine and deglaze the pan. 3 or 4 minutes. Stir with a wooden spoon.

Add butter and add shallot and yellow bell pepper and sauté 5 minutes. Add tomato and garlic and sauté 3 minutes. Add the rest of the ingredients, return chicken and bacon, mix, cover and simmer on low 30 minutes.

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While cooking boil water for the pasta, cook pasta exactly 12 minutes, rinse in hot water.

Serve the chicken with pan drippings over pasta.

That.is.it. LITE, TASTY, EASY!!!

Damn I’m good.

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