How much chicken do you cook? If you’re like me, it’s all the time. Here are two delicious chicken dishes I adapted and made my own from some fav Williams-Sonoma recipes. Chicken Breast with Cherry Tomatoes, Cabbage and Olives & Chicken Breast with Mushrooms and Marsala. It’s hump day so I included an extra recipe because, let’s face it…we all need a little something extra on hump day. I buy organic chicken breasts, usually at Trader Joe’s or Costco, because it’s so worth the few extra dollars for organic. I also always flatten the chicken breasts because they cook quicker and evenly as well as staying juicy. Flattening chicken adds a little more chicken too because it’s stretched out and it makes it that much easier to cut into strips for my kids.
Both recipes are very flavorful but distinctly different. Chicken Breast with Cherry Tomatoes, Cabbage and Olives has a delightful tang to it with the cabbage giving a soft, crunchy texture that’s very unique. Chicken Breast with Mushrooms and Marsala is spicy and has all the right flavors of the islands. I made both of these recipes back to back and no one complained about having chicken two nights in a row because both were so uniquely flavored and delicious!
Stay open to new things!
Ali in the Valley
Photos by: Ali
This pairs well with crisp, light-bodied white wines!
Chicken Breast with Cherry Tomatoes, Cabbage and Olives
2 Tbs. olive oil
1/2 head of cabbage trimmed and thinly sliced
2 Tbs. chopped shallot
2 cups halved red and yellow cherry tomatoes or whole small cherry tomatoes (such as grape tomatoes or Sweet 100s, stems removed)
1/3 cup pitted (coarsely chopped black Mediterranean olives)
1 tsp. chopped fresh rosemary
Salt and freshly ground pepper (to taste)
4 boneless (skinless chicken breast halves, flattened)
1/2 cup dry white wine or white-wine vinegar
1 1/2 cups brown rice
In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the cabbage and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook, stirring, until softened, about 1 minute. Add the tomatoes, olives and rosemary and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about 2 minutes. Season with salt and pepper. Transfer the mixture to a plate and set aside.
Add the remaining 1 Tbs. oil to the pan. Season the chicken breasts with salt and pepper. Cook, turning once, until browned on both sides and firm when pressed in the centers, about 8 minutes total. Transfer to a plate and keep warm.
Add the wine to the pan and bring to a boil. Return the vegetables to the pan and cook for 1 minute to reheat, stirring once or twice. Transfer to a warmed platter and top with the chicken breasts. Serve immediately with hot rice.
This pairs well with full body, red wines!
Chicken Breast with Mushrooms and Marsala…
Spicy and flavorful Chicken Breast
4 skinless (boneless chicken breast halves, flattened)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
3/4 pound fresh mushrooms (preferably a mix of wild mushrooms)
2 tablespoons shallots or white onion (thinly sliced)
2 tablespoons unsalted butter (plus more to taste)
1/4 cup dry marsala wine
1/2 cup tablespoons chicken stock or broth (plus more to taste)
Season both sides of chicken with the salt and pepper; set aside.
Heat the oil in a large skillet over medium-high heat. Add chicken and cook, without turning, until lightly browned on one side, about 3 to 4 minutes. Turn and cook until the other side is lightly browned and the chicken is cooked through, another 3 to 5 minutes. Transfer chicken to a plate; cover to keep warm.
While the chicken cooks, using a sharp knife trim the mushroom stems and discard or save them for another use. Cut the mushroom caps into 1/4-inch-thick slices; set aside.
Finely chop the shallots; set aside.
Return the skillet to medium heat (do not wipe it clean). Adding butter and heat until it begins to foam. Add the mushrooms and cook, without stirring, until lightly browned, 2 to 3 minutes. Flip the mushrooms and cook, stirring only occasionally, until most of the liquid they release evaporates, about 4 minutes. Add the shallots and cook for 2 minutes.
Add the marsala, raise the heat to medium-high, and boil for 30 seconds. Add the stock and return to a boil. Taste; if desired, add more stock or broth, 1 tablespoon at a time.
Return chicken to skillet and turn to coat. Reduce heat to low and simmer for 2 minutes. Remove skillet from heat.
To serve, transfer chicken and mushrooms to plates. If desired, add another tablespoon of butter to the sauce and whisk until blended. Spoon sauce over chicken.