Mediterranean Chicken & Rice

19 ingredients
12 steps

Ingredients

  • 4 Tablespoons Olive Oil, Divided
  • 1/4 cups All-purpose Flour
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Pepper
  • 4 whole Boneless, Skinless Chicken Breasts
  • 1 whole Small Onion, Diced
  • 4 cloves Garlic, Finely Minced
  • 1/2 whole Green Bell Pepper, Diced
  • 13 cups Sun Dried Tomatoes Packed In Olive Oil And Herbs, Chopped
  • 1/4 cups Kalamata Olives, Halved
  • 1 whole Bay Leaf
  • 1/2 teaspoons Dried Oregano
  • 1/2 whole Lemon, Juiced (or More To Taste)
  • 1/2 cups Chicken Stock Or White Wine
  • 1/4 cups Heavy Cream (or More To Taste)
  • 1/4 cups Chopped Fresh Parsley
  • 1/2 teaspoons Salt And Pepper, to taste
  • 1 cup Long Grain White Rice, Cooked
  • Optional Garnish: Lemon Slices

Directions

  1. 1
    In large skillet, preheat 2 tablespoons olive oil over medium high heat.
  2. 2
    Stir salt and pepper into flour.
  3. 3
    Coat chicken in flour and cook in hot oil until browned but not necessarily cooked.
  4. 4
    Remove chicken from pan and set aside.
  5. 5
    Pour in remaining 2 tablespoons olive oil in same pan and reduce heat to medium.
  6. 6
    Saute onions, garlic, green pepper and sun dried tomatoes until onions have softened, 5 minutes.
  7. 7
    Then stir in olives, bay leaf, oregano, lemon juice and white wine or stock.
  8. 8
    Place chicken breasts back into pan.
  9. 9
    Cover and cook 5-10 minutes.
  10. 10
    Reduce heat and stir in cream, parsley and more salt and pepper.
  11. 11
    Taste and adjust seasonings.
  12. 12
    Serve over warm rice with lemon slices.

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