Chicken Breasts in Aeolian Island Aromatics
Immerse yourself in the vibrant flavors of Southern Italy with this recipe for Chicken Breasts in Aeolian Island Aromatics. Juicy chicken is pan-seared to golden perfection and paired with a zesty medley of minced garlic, briny capers, sweet cherry tomatoes, and fresh herbs like oregano and parsley. Infused with the tangy brightness of lemon zest and juice, and the richness of dry white wine, this rustic, Mediterranean-inspired dish comes together in just 40 minutes, making it ideal for both weeknight dinners and casual entertaining. Serve it with a crusty loaf of bread or a side of pasta to soak up the luscious sauce, bringing a taste of the sun-drenched Aeolian Islands right to your table. Perfect for fans of Mediterranean cuisine, this recipe promises to delight with its bold, aromatic flavors.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 cloves fresh garlic, minced
- 2 tablespoons capers, drained and rinsed
- 200 grams cherry tomatoes, halved
- 100 milliliters dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh oregano leaves
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
Instructions
Place the chicken breasts between two pieces of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
Season both sides of the chicken breasts with sea salt and freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts to the skillet. Cook for 4-5 minutes on each side, or until golden and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside, covering them loosely with foil to keep warm.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic, stirring constantly for about 30 seconds until fragrant.
Add the cherry tomatoes, capers, oregano, and lemon zest to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to deglaze any browned bits. Allow the wine to simmer for 3-4 minutes, reducing slightly.
Stir in the lemon juice and fresh parsley, then return the chicken breasts to the skillet. Spoon the aromatic sauce over the chicken and simmer for another 2-3 minutes to warm the chicken through and meld the flavors.
Remove the skillet from the heat and serve the chicken breasts topped with the sauce. Garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3309 mg | 144% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.2 g | ||
| Protein | 216.8 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
