Mediterranean Delight Chicken with Champagne Sauce, Artichokes, and Olives
Transport your taste buds to the sunny coasts of Southern Europe with this delectable Mediterranean Delight Chicken recipe. Succulent sautéed chicken cutlets are infused with a rich Champagne sauce that harmonizes perfectly with tender artichoke hearts and plump Greek olives, offering a delightful burst of flavor in every bite. Toasted pine nuts add a subtle crunch, beautifully complementing the creamy textures. This elegant dish is perfect for a special dinner or a cozy evening at home. Serve it alongside creamy arborio rice or your favorite small-shaped pasta to soak up every bit of the aromatic sauce. Experience the Mediterranean on your plate with this exquisite recipe!
N/A
Servings
212
Calories
11
Ingredients
Ingredients
Chicken cutlets
4 (Pounded to an even thickness)
Olive oil
1 tablespoon (For sautéing the chicken)
Butter
3 tablespoons (For making the sauce)
Brut champagne
1 1/2 cups (For the sauce)
Flour
1 tablespoon (For thickening the sauce)
Allspice
1/3 teaspoon (For flavoring the sauce)
Dried basil
3/4 teaspoon (For flavoring the sauce)
Paprika
1/3 teaspoon (For color and flavor)
Marinated artichoke hearts
1 cup (Drained and chopped if large)
Greek olives
1/3 cup (Pitted and halved)
Pine nuts
2 tablespoons (Lightly toasted)
Instructions
1
Heat a large skillet over medium heat and add the olive oil.
2
Once the oil is hot, carefully add the chicken cutlets and cook for about 4-5 minutes on each side or until they are golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
3
In the same skillet, add the butter to the drippings left from the chicken. Allow the butter to melt completely, enhancing the flavor of the sauce.
4
Pour in the Brut champagne, turning the heat to medium-high. Be cautious as the alcohol may cause a gentle bubbling.
5
Sprinkle in the allspice, dried basil, and paprika. Stir well to combine the spices into the sauce, allowing the aromas to meld.
6
Gradually whisk in the flour, stirring constantly to avoid any lumps. Continue to cook until the sauce thickens slightly, about 1-2 minutes, ensuring you stir constantly to prevent burning.
7
Gently fold in the marinated artichoke hearts and halved Greek olives. Reduce the heat to medium to warm them through.
8
Return the cooked chicken cutlets to the skillet, spooning the flavorful sauce over each piece to ensure they are well coated.
9
Lower the heat to a simmer and sprinkle the toasted pine nuts into the mixture, folding them lightly to incorporate.
10
Plate the chicken and top it generously with the artichoke, olive, and pine nut mixture. Serve warm and enjoy!
Nutrition Information
11.25g
Fat
7.5g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Mediterranean recipe?
The main protein is chicken cutlets, pounded to an even thickness.
What type of champagne should I use for the sauce?
The recipe calls for 1 1/2 cups of Brut champagne.
How many calories are in this dish?
Each serving of the Mediterranean Delight Chicken contains 212 calories.
What is the fat content per serving?
The dish contains 11.25g of fat per serving.
How many grams of carbohydrates are in this recipe?
There are 7.5g of carbohydrates per serving.
What is the protein count for this chicken dish?
This recipe provides 17.5g of protein per serving.
What kind of olives are included?
The recipe uses 1/3 cup of Greek olives, which should be pitted and halved.
What type of artichokes are recommended?
You should use 1 cup of marinated artichoke hearts, drained and chopped if they are large.
Are there any nuts in this recipe?
Yes, the recipe includes 2 tablespoons of lightly toasted pine nuts.
What oil is used for sauteing the chicken?
One tablespoon of olive oil is used to cook the chicken cutlets.
How much butter is needed for the sauce?
The sauce requires 3 tablespoons of butter.
What ingredients are used to thicken the champagne sauce?
One tablespoon of flour is whisked into the butter and champagne mixture to thicken it.
What spices provide the aromatic flavor?
The sauce is seasoned with allspice, dried basil, and paprika.
How much allspice is used?
The recipe uses 1/3 teaspoon of allspice.
How much dried basil is required?
The recipe calls for 3/4 teaspoon of dried basil.
What is the purpose of the paprika in this dish?
Paprika is used to add both color and flavor to the chicken and sauce.
How long should the chicken cutlets be cooked?
Cook the chicken for 4-5 minutes on each side until golden brown and fully cooked.
What side dishes go well with Mediterranean Delight Chicken?
It is delicious served with creamy arborio rice or small-shaped pasta.
What should I do if the artichoke hearts are too big?
If the marinated artichoke hearts are large, they should be chopped before adding them to the sauce.
How many total ingredients are in this recipe?
The recipe includes 11 distinct ingredients.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe suitable for a cozy evening or special dinner.
What is the first step in the cooking process?
The first step is to heat olive oil in a large skillet over medium heat.
How do I prepare the pine nuts?
The pine nuts should be lightly toasted before being folded into the mixture.
What texture do the pine nuts add?
Toasted pine nuts add a subtle crunch that complements the creamy sauce.
Should I be concerned when adding champagne to the skillet?
Yes, be cautious as the alcohol may cause a gentle bubbling when poured into the hot pan.
How should the chicken be finished in the pan?
Return the chicken to the skillet and spoon the sauce over each piece to ensure they are well coated.
What kind of champagne flavor profile is expected?
The use of Brut champagne creates a sophisticated and dry champagne sauce.
What is the recommended heat level for thickening the sauce?
The heat should be turned to medium-high while adding the champagne and flour.
Is this recipe healthy?
Yes, the recipe is tagged as healthy with a focus on lean protein and Mediterranean ingredients.
How should the dish be served?
Serve the chicken warm, topped generously with the artichoke, olive, and pine nut mixture.