It’s true. I DO cook a lot of chicken, so I like to find ways to make it different. This flavor profile is reminiscent of the Mediterranean coast with spinach, sun dried tomatoes, pine nuts, feta, and olives. If there is something else you think you’d like in here, add it. If there’s something you don’t care for, leave it out. Just have fun with this beautiful dish!
You can make the garlic wine sauce ahead of time and store it in the refrigerator. You can make, drain, and rinse the pasta ahead of time. Then when you want to cook dinner, all you need to do is cook the chicken and throw it all together.
Get all of your veggies chopped before starting. I have a terrific assistant for this kind of thing! Remember, there’s always some aspect of a recipe that the kids can assist with! My spinach didn’t necessarily NEED to be sliced, but it offered Lily a sense of being needed and included. And this is just as crucial as any of the rest of the things you do!
To a sauce pan, add olive oil,
half the garlic and half the shallots. Saute them till golden brown, then include the white red wine. Allow it to come as much as a boil, then decrease by half, stirring often..
The sauce can be stored in the refrigerator till you need it if you are making it ahead of time
Allow them to saute until they start to become golden and soft.
Once the garlic and shallots are golden, add in the wine. I keep some of these small individual bottles of wine just for cooking. They are usually just the right amount for a recipe, and I don’t have to worry about saving the leftovers. They usually come in a 4-pack.
In a measuring cup or bowl, stir together the cold chicken stock and corn starch to make a slurry. The slurry will keep the corn starch from lumping up on you when you add it to the hot wine sauce.
Add the slurry to the reduced wine sauce. Bring to a boil, then reduce to a medium simmer for about 10 minutes until it has thickened up a bit. Season to taste with kosher salt and black pepper.
Strain the sauce and discard the garlic and shallots
to finish the sauce.
I ended up with a little over 1 1/2 cups of sauce after the reduction, etc. If you are making the sauce ahead of time, you can cover and refrigerate it now.
Season the trimmed chicken breast tenderloins liberally with Greek seasoning and veggie rub seasoning if you like.
To a black iron skillet (or a heavy skillet), let’s start cooking the chicken. Start by heating the butter and olive oil.
You will want the butter and olive oil to become really hot so the chicken will start sizzling immediately.
Put the seasoned side of the chicken down first. You can season the top side while the bottom is browning. Choose the seasoning of your choice. I have included a link to buy this one that is also salt free, but you could certainly use more Greek seasoning if you want to, or some other spice blend.
Once you have the chicken in your skillet, DO NOT move them around until the bottom has developed a nice sear. If they feel like they are sticking, that means they aren’t ready to turn. They should release when they are ready. You can definitely use a larger pack of chicken, however I didn’t have the.
Saute until golden on both sides in butter and olive oil over medium high heat. They will probably not be cooked all the way through yet. They will be by the time we are finished. If they ARE cooked all the way through, remove them to a plate and cover to keep warm so they won’t overcook and dry out.
So here we have beautiful, golden brown chicken and the butter has become slightly brown, which gives is a nice nutty flavor.
On medium heat, add in the other half of the chopped garlic and shallots.
entire household home the night I made this, so I cut down on the amount I.
Add in about half a cup of the garlic wine sauce.
The sauce acts to deglaze the pan – it’s picking up all those yummy brown bits from the bottom of the pan, which gives us TONS of flavor!
Add in the butter and half of the feta cheese. The butter will make the sauce really silky. The feta will melt into the sauce and give us a tangy flavor characteristic of the Mediterranean flavor profile.
Season to taste with kosher salt and black pepper.
Stir in the chopped spinach and drained noodles. The spinach will cook down in less than 2 minutes, that’s why we are adding it just at the end. And the pasta is already cooked. It just needs to be warmed through.
By this time, the chicken breast tenders must be prepared through.. Please do not over prepare them. To finish, add in the remainder of the
garlic red wine sauce, then garnish with the remaining feta, toasted pine
nuts, and sliced olives. The garnishes can be added to the entire pot, or to each bowl as you serve it.
Tip – to dry toast the pine nuts, simply a nice handful to a small skillet and toast them on the stove top till they are great and golden, moving them around as you go
I hope you have enjoyed this dish!
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