Easy Chicken Marbella
Description
This yummy Mediterranean style dish was first served Manhattan’s Upper West Side in the 1970's. This is an updated and healthier version of that dish. It can be ready and on your dinner table in less than 30 minutes.
Ingredients
6 small boneless, skinless chicken breasts*
2 t. sea salt
freshly ground black pepper, to taste
2 T. unrefined cold-pressed, extra-virgin olive oil or unrefined avocado oil
4 garlic cloves, minced
1 T. dried oregano
1⁄2 c. pitted Spanish green olives
1⁄4 c. capers, drained from brine, rinsed
8 prunes, halved
2 bay leaves
2 T. white wine vinegar (or red wine vinegar)
2 T. pure maple syrup
1 c. chicken or vegetable stock
finely chopped fresh flat-leaf parsley, for garnish
Directions
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Lightly pound the breasts to make them even throughout. Pat chicken dry with paper towels to ensure a nice brown color and nice flavor. Season both sides with salt and pepper.
Heat the oil in a large 12 inch or larger skillet over medium heat until it sizzles. Add the chicken in one layer without crowding, cooking in batches; cook until browned on the underside, about 2 1⁄2 - 3 minutes. Turn over; brown the other side, about 2 1⁄2 - 3 minutes. The chicken doesn't need to be cooked through at this point.
Remove chicken from the skillet; set aside. Finish cooking the remaining chicken; remove from the pan; set aside.
Add the garlic, oregano, olives, capers, prunes and bay leaves to the skillet; sauté for 1 minute. Pour in the vinegar, maple syrup and chicken stock; scrape/deglaze the bottom of the skillet. Bring the liquid to a simmer; add the chicken back to the skillet; cook over medium heat until cooked through, about 5 minutes, flipping over halfway through. Remove the bay leaves.
A meat thermometer could be inserted in the thickest part of the chicken sideways to check the temperature, if desired. If wanting to eat it immediately, wait for it to get to 165 degrees. If wanting to let the chicken rest for a few minutes, turn off the heat when the temperature is 155-160 degrees.
Serve the chicken with the pan juices and garnished with freshly chopped parsley.
6 servings.
*If breasts are large and more than 12 oz., split them lengthwise to make 2 thinner cutlets from each breast.