Mediterranean Chicken
In same skillet over medium heat, heat remaining 2 tablespoons tomato oil. Cook onion, stirring occasionally and adding 1 to 2 tablespoons water if onions are getting too dark, until softened and beginning to caramelize, about 12 minutes.
Ingredients :
- 1/4 cup all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. fresh thyme leaves
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. paprika
- 4 boneless, skinless chicken breasts
- 1/4 cup chopped oil-packed sun-dried tomatoes, plus 4 tbsp. tomato oil, divided
- 2 red onions, halved, thinly sliced
- 1 clove garlic, finely chopped
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- Juice of 1 lemon, divided
- 1/4 cup fresh green herbs, chopped
- Drained capers or pitted olives, for serving
Directions :
- In a shallow dish, mix flour, salt, thyme, pepper, and paprika. Lightly coat each side of chicken in flour mixture.
- In a large pot over medium heat, heat 2 tablespoons tomato oil until shimmering. Cook chicken, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Transfer to a plate.
- In same skillet over medium heat, heat remaining 2 tablespoons tomato oil. Cook onion, stirring occasionally and adding 1 to 2 tablespoons water if onions are getting too dark, until softened and beginning to caramelize, about 12 minutes.
- Add sun-dried tomatoes and garlic and cook, stirring, until warmed through, about 1 minute. Add wine, broth, and half of lemon juice. Bring to a simmer over medium heat and cook, stirring frequently, until thickened enough to coat the back of a spoon, about 10 minutes. Reduce to medium-low and return chicken to skillet. Cover and cook, undisturbed, until chicken is cooked through, 7 to 8 minutes.
- Remove from heat. Squeeze remaining lemon juice over. Top with herbs and capers (if using).
