Saturday, September 19, 2009

Pollo Mediterranean Recipe

This a quick and simple way of making pollo Mediterranean, a tangy chicken dish, great for serving at dinner parties. Serve with the pasta of your choice. If you're entertaining, serve with farfalle and asparagus for that extra touch.

12 chicken tenders, sliced into strips
2 tablespoons olive oil 3 cloves minced garlic
1/2 teaspoon ground black pepper
1 tablespoon Italian seasoning
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons sliced green olives
1/2 cup dry white wine (or chicken broth)
2 tablespoons chopped fresh parsley
1/2 cup sour cream milk
1 1/2 teaspoons cornstarch
1/4 cup waterersonal

1. Heat the olive oil in a skillet over a medium-high heat. Place the garlic and chicken in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the olives, tomatoes, wine, and parsley. Reduce the heat to low and continue cooking until the chicken is no longer pink in the center.

2. Leaving the sauce in the pan, remove the chicken and place it on a plate. Stir the sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.

3. Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Stir until the sauce thickens. Serve the sauce with the chicken.

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