Braised Chicken 

Braised Chicken


Calories:269 kcal
Preparation:15 min
Ready in:55 min
1 serving contains (Percentage of daily recommendation)
Calories269 kcal(13%)
Protein28 g(56%)
Fat10 g(13%)
Carbohydrates10 g(4%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER


For servings

1 tablespoonolive oil
4boneless, skinless Chicken breasts washed and dried
kosher salt (or sea salt)
fresh ground peppers to taste
2 clovesgarlic sliced
4shallots quartered
1 tablespoonfresh Oregano Leaf chopped; plus extra for garnish
½ cupskalamata Olives pitted
½ cupsspanish Olives pitted
½ cupsdry white wine
¾ cupslow-sodium Chicken broth
2fresh, ripe tomatoes quartered
2 tablespoonsCaper
2 teaspoonslemon juice
1carrots shredded for garnish


1 In a large deep saucepan or Dutch oven, heat the oil over medium-high heat. Season the chicken with salt and pepper and cook chicken until it is browned on all sides, about 6-8 minutes. Remove chicken from pan and set aside.
2 Add garlic, shallots, and oregano and olives, saute until fragrant, about 1 minute. Add wine and cook, scraping up all the browned bits, until liquid has almost evaporated, about 2 minutes.
3 Add broth and return chicken to the pan. Bring to a boil, reduce heat to a simmer, cover and cook for about 15 minutes. Add tomatoes and capers. Cover, and simmer until chicken is cooked through, about 10-15 minutes. Stir in lemon juice.
4 Transfer chicken to 4 individual plates. Spoon vegetables and sauce over chicken. Garnish with oregano and shredded carrots. Serve.


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