Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1/2 cup pitted green olives
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large skillet with lid
Step-by-Step Instructions:
1. In a shallow dish, mix together flour, salt, black pepper, and paprika.
2. Dredge chicken breasts in the flour mixture, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add chicken breasts and cook for 5-6 minutes on each side, until golden brown.
5. Remove chicken from skillet and set aside.
6. Add chopped onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
7. Pour in chicken broth and white wine, scraping the bottom of the skillet to release any browned bits.
8. Add pitted green olives to the skillet and stir to combine.
9. Return chicken to the skillet, spooning the sauce over the top.
10. Cover the skillet with a lid and simmer for 15-20 minutes, until chicken is cooked through and sauce has thickened.
11. Sprinkle with chopped fresh parsley before serving.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for cooking chicken, and simmer for sauce.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 11g
Protein: 45g
Sodium: 1050mg
Sugar: 2g
Substitutions for ingredients:
- Chicken breasts can be replaced with boneless, skinless chicken thighs.
- Dry white wine can be replaced with chicken broth or vegetable broth.
Variations:
- Add sliced mushrooms to the skillet with the onions and garlic.
- Use black olives instead of green olives.
- Add a pinch of red pepper flakes for some heat.
Tips and Tricks:
- Make sure to shake off any excess flour from the chicken before cooking to prevent clumping in the sauce.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
- If the sauce is too thin, remove the chicken from the skillet and simmer the sauce uncovered for a few minutes to thicken.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the chicken and sauce over a bed of rice or pasta, garnished with fresh parsley.
Garnishes:
Chopped fresh parsley or a sprinkle of paprika.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting Advice:
- If the sauce is too thick, add a splash of chicken broth or white wine to thin it out.
- If the chicken is not browning evenly, make sure the skillet is hot enough before adding the chicken.
Food Safety Advice:
- Always wash your hands and any surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
Food History:
Brescian chicken is a traditional Italian dish from the Lombardy region, which is known for its rich cuisine. Olives are a common ingredient in Mediterranean cooking and add a salty, briny flavor to the dish.
Flavor Profiles:
Savory, salty, and slightly tangy from the olives.
Serving Suggestions:
Serve with a glass of dry white wine and crusty bread for dipping in the sauce.
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Region: Italian