Braised Italian Chicken with Green Beans and Olives

Here is your challenge. Make a new dinner recipe this week. I have the grocery list done for you. All you need to do is the cooking and it takes less than 30 minutes to make this meal. Think you can do it?

The Braised Italian Chicken with Green Beans and Olives goes to the top of “The Favorites” pile. 5 thumbs up from the reviewing family. “The sauce is well flavored and has a little spice,” was the first comment from No Thank You Boy. “UMMMM. The chicken has great flavor too,” was his next review. I think we are having him skip college and go right to work as a recipe reviewer. Time to start spending that college fund we have been saving for him. My Oldest had a mouthful and just gave the thumbs up sign as she ate. My Middle One was tired from a day of softball games and ate in silence. I take that as meaning she liked dinner.

The sauce has a nice, deep flavor because of the addition of the red wine. I used white whole wheat flour to coat the chicken. I think it gives a slightly different crust. The chicken entrée was served on top of pasta and sides included a fresh mozzarella, tomato, and cucumber salad, and crusty rolls. Don’t forget to drink the remainder of the wine. A stellar accompaniment to the dinner.

Get to the store now. It’s only dinner.

Braised Italian Chicken with Green Beans and Olives

adapted from a Fine Cooking recipe
Serves 6

3 pounds boneless chicken breasts cut in large chunks
½ cup flour, I used white whole wheat
olive oil
4 garlic cloves, chopped
½ cup red wine
1 ½ cans diced tomatoes (14 ½ ounce ones)
1 teaspoon dried or 2 teaspoons fresh rosemary
red pepper flakes
1 pound green beans, trimmed, cut in half
½ cup black or green olives, pitted and sliced
1 pound pasta, cooked and drained
Parmesan cheese, grated

Season chicken with salt and pepper. Spread flour in a pie plate and lightly dredge the chicken in the flour. Heat 2 tablespoons of olive oil in a large, deep saucepan over medium high heat. Sear the chicken in batches until golden brown – 2 to 3 minutes per side. Transfer to a plate. Add more oil if the pan looks dry.

Return chicken to the pan and add garlic, ½ teaspoon salt, ½ teaspoon pepper and cook for 2 minutes. Add red wine and cook for 3 – 4 minutes until reduced by half. Add the tomatoes and their juices, rosemary, and red pepper flakes. Bring to a boil, then lower heat to a simmer. Partially cover and cook for about 10 minutes. Add the green beans and olives and cook an additional 5 minutes. Adjust seasons.

Serve on top of pasta and sprinkled with Parmesan cheese.

Fresh Mozzarella, Tomato and Kirby Cucumber Salad

1/2 head romaine, tore in bite-sized pieces
1 kirby cucumber, sliced
1/4 pound fresh mozzarella, tore in chunks
1 medium tomato, diced
olive oil
balsamic vinegar

On a serving plate, layer romaine, cucumber, mozzarella, and tomatoes. Drizzle with olive oil and balsamic vinegar and season with salt and pepper.


Chef Erik said...

Looks great. Very classic combo. I would make it with tofu. I live for green beans. I'm hosting the Veg Head carnival on May 31st. , if you have any vegetarian recipes feel free to submit it, the instructions are on my site. Hope you can make it.

EAT! said...

chef erik - the flavors are very classic and the green beans and olives add a nice twist. thanks for the invite!!

Deb said...

I love fresh tomato and fresh mozz salads - and in just a few months I'll have my own tomatoes growing. Mmm.

Tracey said...

I buy my tomatoes in boxes instead of cans. Any idea how many cups it would need?

EAT! said...

tracey - it would be about 1 and 3/4 cup tomatoes. a little extra wouldn't hurt though.