Thursday, January 2, 2014

Happy New Year 2014 - The year of the Olivey Chicken

Whew!  Ok, sorry, I had to take a little break for the holiday.  We were busy and it was awesome.  I will spare you the details and not recap everything.  Just follow me on on Instagram instead;  it's more fun and succinct (and there is a weird toilet experience on there as well).

Instead, I will pick up in normal life and tell you about this concoction I made yesterday from what I had in my kitchen and in my own imagination.  And it was amazing.  I call it....

Olive Chicken  (Get it?  Like I.love.Chicken?  Which is ironic because I actually do NOT love Chicken.  I think I over-chickened.  I prefer Cheeseburgers.  Or a nice white bean or kidney bean.  For reals.  But THIS chicken is pretty fantastic.)

1 full Chicken Breast - cut in thin strips
Lightly dust with a mixture of flour, salt, pepper, chili flakes and garlic & onion powders
Slice 1 yellow or red onion
Slice 1 pint of mushrooms
Slice 1 jar/can of black or green olives (or use a combo)
1-14 or 28 oz can of no salt added petite diced tomatoes 
(depending on how saucy you like your chicken - Sprechen Sie SAUCY?  Phil Hartman)
1 cup or so of no salt added Chicken Stock
Chop a few sun dried tomatoes
Juice of one lemon

Get a large skillet really hot and then add your oil (olive, coconut, whatever you like.  I am positive butter would be outstanding here).  Sear chicken for a few minutes until just lightly browned on the outside.    Add your vegetables.  Saute for a few more minutes until the veggies are slightly softened.  Watch the heat so as not to burn the veggies.  Add your liquid stock and the juice of the lemon.  Cover and let simmer for about 10 minutes while you boil your Whole Wheat Sea Shell noodles (or any kind of noodles you like - I am just particular to the shells because they are magical and you can turn them inside out in your mouth).

Enjoy!

This is a beautiful dish - healthy and INTERESTING!   Other suggestions:
  • Omit the flour (but I think this might be the only way I can tolerate chicken at this point)
  • Use different vegetables
  • Make it really spicy
  • Add a cream sauce
  • Use butter  *drools*
  • Use shrimp or other seafood
  •  Use capers instead of olives if you don't olive olives 
  • Top with Parmesan (not the crap canned kind remember!) and parsley.  I was just too hungry/excited to do this myself

2 comments:

Anonymous said...

It was very good. Next we should try suggestion number three.

D.T.

Iris Took said...

I will totally make it extra spicy for the chef next time.