Skillet dinner from the pantry

Leading up to the holidays, I'm selecting most of our menus using ingredients we already have on hand. The goal is to free up space in the freezer and cupboards and save a little on the grocery bill.  

Looking through my "Low-fat Living Cookbook" I came across a recipe that I had marked as being good but hadn't made in a while. It's Mediterranean Skillet Chicken. I had everything to make it except the wide noodles, with some substitutions. 

It calls for skinless, bone-in chicken breasts and I used chicken thighs instead. I had some oven roasted tomatoes (not sun-dried) in the freezer, extra mushrooms from a prior meal and a nice block of feta that I bought on a whim that needed to be used. We have frozen parsley from the garden, and I substituted dried basil for fresh (although fresh would be preferred). The rest of the ingredients are more or less staples; olive oil, red onions, red peppers, canned tomatoes, garlic, Kalamata olives, capers, lemons, and half and half.  

This meal has a lot of flavor and is great leftovers, if there is any left!  

Blog PhotoMediterranean Skillet Chicken (6 servings)

20 sun-dried tomatoes
1 T olive oil
2 red onions, sliced
1 red pepper, sliced
8 oz mushrooms, sliced
6 large cloves garlic, sliced
6-4 oz chicken breasts, bone in, remove skin
1-28 oz can tomatoes with juice
1/4 cup dry white wine (Vermouth)
18 small black or green Greek olives, pitted
2 T drained capers 
1 T grated lemon rind
1 # wide egg noodles
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
4 oz feta, crumbled
Ground red and black pepper
1/4 cup half and half

Soak sun-dried tomatoes in hot water until needed.  Slice the onion, pepper, mushrooms and garlic. 

Heat olive oil in a Dutch oven over medium heat.  When hot, add vegetables and cook for about 5 minutes.  Move the vegetables to one side and add the chicken breasts, skin side down.  Cook until lightly browned, about 5 minutes, and turn chicken.  Cover with vegetables.

Chop canned tomatoes, and add to pan with wine, olives, capers, and lemon rind.  Drain the sun-dried tomatoes, julienne, and add to the pan.  Cover and cook on low for 30 minutes.

Meanwhile boil water to cook the noodles timed to be done with the skillet dinner.  

Add the parsley, basil and feta to the chicken skillet.  Season with the pepper and cook for 5 more minutes.  Remove from heat and stir in the half and half. Serve over the noodles.  

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