Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1/2 cup pitted Kalamata olives
- 2 tablespoons capers
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, and black pepper.
2. Dredge chicken breasts in the flour mixture, shaking off any excess.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown.
5. Remove chicken from skillet and set aside.
6. Add chicken broth and white wine to the skillet, scraping up any browned bits from the bottom of the pan.
7. Add olives and capers to the skillet and stir to combine.
8. Return chicken to the skillet and spoon the olive and caper mixture over the chicken.
9. Cover the skillet and simmer for 10-12 minutes, or until chicken is cooked through.
10. Sprinkle chopped parsley over the chicken before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 11g
Protein: 34g
Sodium: 1050mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- White wine can be substituted with chicken broth or apple cider vinegar.
- Kalamata olives can be substituted with green olives or black olives.
- Capers can be substituted with chopped pickles or chopped anchovies.
Variations:
- Add diced tomatoes to the skillet for a more tomato-based sauce.
- Use bone-in chicken thighs instead of chicken breasts.
- Add sliced mushrooms to the skillet for an earthy flavor.
Tips and tricks:
- Make sure to shake off any excess flour from the chicken before cooking to prevent clumping in the skillet.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Serve with crusty bread to soak up the sauce.
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 on a bed of rice or with roasted vegetables.
Garnishes:
Sprinkle with additional chopped parsley or grated Parmesan cheese.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
- If the chicken is sticking to the skillet, add a little more olive oil to the pan.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to prevent foodborne illness.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Perlanera chicken is a traditional Italian dish that originated in the region of Liguria. It is typically made with chicken, olives, and capers, and is often served with pasta or rice.
Flavor profiles:
Salty, tangy, and savory.
Serving suggestions:
Serve hot with a side of roasted vegetables or crusty bread.
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Region: Spanish