Mediterranean chicken

    35 min

    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.

    134 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (98)


    Lovely. Having no sour cream in the fridge, I substituted half and half. Also, I increased the sauce a bit because I served over bowtie pasta and, well, let's face it ~ you can never have enough sauce! I might ease back a tad on the salt next bime but my husband thought it was perfect as is. This tasted like something you would get in a fine resturant, but was so simple and made with ingredients I had on hand. Does life get better than this!?!  -  19 Sep 2009  (Review from Allrecipes US | Canada)


    This was a very tasty dish. I did not have wine on hand and used chicken broth instead. I agree that capers would be good in place of olives and you could even add artichokes (non marinated kind). I poured the whole thing over a box of farfalle and doubling the sauce would be good since the pasta soaked up a lot of the sauce. I will make this again! Thanks!  -  17 Sep 2009  (Review from Allrecipes US | Canada)


    This was delicious! I didn't know how much milk to add so I just poured a little in. I didn't add the olives and added 1/2 a cup of sun-dried tomatoes instead of 1/4 a cup. I served the chicken and sauce over bow-tie pasta and it was delicious! Thanks for a great recipe! Will def. use again!  -  13 Sep 2009  (Review from Allrecipes US | Canada)