Mediterranean chicken

    Mediterranean chicken


    130 people made this

    About this recipe: Chicken strips are pan fried in a Mediterranean mix of flavour, which includes garlic, sun-dried tomatoes, olives and Italian seasoning in a creamy sauce. Perfect when served with pasta.

    Serves: 4 

    • 2 tablespoons olive oil
    • 12 chicken mini-fillets, sliced into strips
    • 3 cloves garlic, finely chopped
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon Italian seasoning
    • 4 tablespoons sun-dried tomatoes packed in oil, drained and chopped
    • 2 tablespoons green olives, sliced
    • 125ml dry white wine
    • 2 tablespoons chopped fresh parsley
    • 125ml soured cream
    • 250ml milk
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons cornflour
    • 4 tablespoons water

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat olive oil in a frying pan over medium-high heat. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper and Italian seasoning. Stir in the tomatoes, olives, wine and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the centre. Remove chicken and place on a plate, leaving the sauce in the pan. Stir soured cream, milk and 1/2 teaspoon of salt into the remaining sauce.
    2. Whisk cornflour and water together in a small bowl. Increase heat to medium and whisk in the cornflour mixture. Continue stirring until the sauce has thickened. Serve the sauce with the chicken.

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