Best 6 Chicken Sauté With Green Olive Topping Recipes

SAUTéED CHICKEN WITH GREEN OLIVES AND WHITE WINE

Steps:

• Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.
• With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
• When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

CHICKEN WITH GREEN OLIVES

Steps:

• Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
• Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
• Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.

CHICKEN SAUTé WITH GREEN OLIVE TOPPING

Steps:

• Using on/off turns, coarsely chop garlic in food processor. Add olives, parsley, and lemon peel; blend until finely chopped. Mix in lemon juice.
• Sprinkle chicken on both sides with cumin, cayenne pepper, and salt. Heat olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until browned and just cooked through, about 3 minutes per side. Transfer chicken to 4 plates.
• Add olive topping to drippings in skillet; cook over medium-high heat until warm, about 1 minute. Spoon topping over chicken and serve.

CHICKEN CUTLETS WITH WARM GREEN OLIVE AND SHALLOT VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in extra-large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. add chicken; brown until cooked through, 3 to 4 minutes per side. transfer to plate; tent with foil.
• Add 1 tablespoon oil to same skillet over medium heat; add shallots and garlic. Sauté until shallots soften slightly, 3 to 4 minutes. Add olives; stir until heated, about 1 minute. remove from heat. Add 2 tablespoons oil, golden raisins, vinegar, parsley, and lemon peel. Season with salt and pepper.
• Place 2 radicchio leaves on each of 4 plates. Place chicken atop radicchio. Spoon warm vinaigrette over chicken and serve.

CHICKEN WITH GARLIC-TOMATO SAUCE

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.