Pollo alla Mediterranea
This is not a heavy or overly saucy marinara chicken dish; it is delicate in spices and surprisingly light! The cherry tomatoes bring a pop of color to the pan-fired chicken, giving it a nice visual effect.
- 2, chicken breasts
- 1/3 cup white wine
- 1 tbsp, Italian seasoning
- salt and pepper
- 1/4 cup flour
- 1/2 cup, cherry tomatoes – halved
- 1/3 cup, kalamata olives
- 2 tbsp, il Fustino Basil olive oil + more for drizzling
- basil leaves – to garnish
- 1 tbsp, pine nuts
Thinly slice chicken breasts in half and pound flat. Dredge through flour seasoned with Italian seasoning, salt and pepper.
Heat 2 tbsp of Basil Olive Oil in a skillet over medium heat. Once warm, add the battered chicken breasts and cook on one side for 3-4 minutes. Flip and add white wine, sliced cherry tomatoes, olives, capers and pine nuts. Cook until tomatoes are softened and chicken is cooked through, about 5-7 minutes.
Plate the chicken, topping with the tomato and olive mixture. Drizzle with Basil Olive Oil, garnish with basil leaves and enjoy!