Savory Chicken Marsala with Kalamata Olives and Fresh Tomatoes
Indulge in this delectable Savory Chicken Marsala enhanced with the rich flavors of Kalamata olives and fresh tomatoes. Perfect for a weeknight dinner or a special occasion, this dish features succulent chicken breasts coated in a light flour crust, pan-seared to golden perfection, and then simmered in a savory sauce that combines the sweetness of Marsala wine with the tanginess of olives. Fresh marjoram and aromatic garlic add layers of flavor, making this meal a delightful addition to your culinary repertoire. Serve it with a side of pasta or crusty bread to soak up the delicious sauce!
4
Servings
220
Calories
12
Ingredients
Ingredients
Chicken breasts
4 (single skinless, cut into three even pieces)
Flour
3 tablespoons (for coating)
Olive oil
2 tablespoons (for cooking)
Butter
1 tablespoon (for cooking)
Salt
to taste
Fresh ground black pepper
to taste
Extra virgin olive oil
1 tablespoon (for sauce)
Garlic
4 cloves (finely chopped)
Kalamata olives
1/4 cup (stoned and chopped)
Fresh marjoram
1 tablespoon (or 1/2 tablespoon dried marjoram)
Vine ripened tomatoes
2 (diced, seeds removed)
Dry Marsala wine
1/4 cup
Instructions
1
Begin by cutting each chicken breast into three evenly sized pieces. Coat the pieces in flour, shaking off any excess flour.
2
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once the butter starts to sizzle, gently place the coated chicken into the skillet.
3
Cook the chicken for about 5 minutes on each side or until they are golden brown and fully cooked. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
4
Transfer the cooked chicken to a warmed plate and season generously with salt and fresh ground black pepper.
5
Allow the skillet to cool slightly. If there’s little oil left in the pan, add 1 tablespoon of extra virgin olive oil. Add the chopped garlic and sauté for a couple of minutes until fragrant.
6
Next, stir in the chopped Kalamata olives, marjoram, and diced tomatoes. Continue cooking the mixture for about 2-3 minutes, allowing the flavors to meld.
7
Pour 1/4 cup of dry Marsala wine into the skillet. Let the mixture bubble for a few moments to cook off some alcohol, stirring occasionally.
8
Finally, spoon the aromatic sauce over the chicken breasts. Serve immediately, and enjoy your delicious meal!
Nutrition Information
12
Fat
8
Carbs
19
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this chicken recipe?
The recipe is called Savory Chicken Marsala with Kalamata Olives and Fresh Tomatoes.
How many servings does this recipe provide?
This recipe provides 4 servings.
What is the calorie count per serving?
Each serving contains 220 calories.
How much protein is in one serving of this dish?
There are 19 grams of protein per serving.
What are the fat and carbohydrate counts per serving?
Each serving contains 12 grams of fat and 8 grams of carbohydrates.
What type of chicken is used in this recipe?
The recipe uses 4 single skinless chicken breasts.
How should the chicken breasts be prepared before cooking?
Each chicken breast should be cut into three evenly sized pieces and coated in flour.
What is the recommended internal temperature for the chicken?
The chicken should reach an internal temperature of 165°F (75°C).
How long should the chicken be cooked in the skillet?
Cook the chicken for about 5 minutes on each side until golden brown.
What kind of wine is used for the sauce?
The sauce requires 1/4 cup of dry Marsala wine.
What type of olives are included in this dish?
The recipe calls for 1/4 cup of stoned and chopped Kalamata olives.
Can I use dried herbs instead of fresh marjoram?
Yes, you can substitute 1 tablespoon of fresh marjoram with 1/2 tablespoon of dried marjoram.
How many garlic cloves are needed?
The recipe requires 4 finely chopped garlic cloves.
How should the vine-ripened tomatoes be prepared?
Use 2 tomatoes that have been diced with the seeds removed.
What fats are used for searing the chicken?
A mixture of 2 tablespoons of olive oil and 1 tablespoon of butter is used for searing.
When should I add the salt and pepper?
Season the chicken generously with salt and fresh ground black pepper after it is cooked and transferred to a warmed plate.
What is the first step of the instructions?
The first step is to cut each chicken breast into three pieces and coat them in flour, shaking off any excess.
What should I do if the skillet is dry after cooking the chicken?
If there is little oil left, add 1 tablespoon of extra virgin olive oil before sautéing the garlic.
How long do you sauté the garlic?
Sauté the garlic for a couple of minutes until it becomes fragrant.
What ingredients are stirred in after the garlic?
Stir in the chopped Kalamata olives, marjoram, and diced tomatoes.
How long should the olive and tomato mixture cook?
Cook the mixture for 2 to 3 minutes to allow the flavors to meld.
What is the final step for the sauce?
Pour in the Marsala wine, let it bubble to cook off some alcohol, and then spoon the sauce over the chicken.
What are some recommended side dishes?
This dish is delicious served with pasta or crusty bread to soak up the sauce.
Is this recipe considered a quick dinner?
Yes, it is tagged as a quick dinner and an easy recipe.
What culinary category does this dish fall under?
This recipe is categorized under Chicken Breast.
How many total ingredients are listed in the recipe?
There are 12 ingredients listed in total.
What are some of the tags associated with this recipe?
Tags include chicken, marsala, olive, mediterranean, savory, and healthy eating.
What flavor profile does the description mention?
The description mentions a combination of sweetness from the Marsala wine and tanginess from the olives.
Is this dish suitable for special occasions?
Yes, the description states it is perfect for both a weeknight dinner or a special occasion.
How should the sauce be served?
The sauce should be spooned over the chicken breasts and served immediately.