Sautéed Chicken Medallions with Fresh Tomatoes, Capers and Olives
A saucy chicken dish that is bursting with fresh flavors! Serve over white rice or quinoa.
3 tablespoons olive oil
1 pound of boneless and skinless chicken breast, thin sliced and cut into 2 to 3” medallions
Salt and pepper
3 garlic cloves, minced
1 yellow onion, sliced into thin circles
1 pint of cherry tomatoes cut in half
1 cup of pimento stuffed olives, cut in half lengthwise
1 tablespoon of capers
¾ to 1 cup of dry white wine (such as Sauvignon Blanc or Chardonnay)
In a large skillet, heat the olive oil over medium heat, add 1-2 of the garlic cloves and the chicken medallions and season well with the salt and pepper. Cook until nicely browned - about 3 minutes per side. Transfer cooked chicken to a plate and cover to keep warm.
Next add the onions to the skillet, and with a wooden spoon or plastic spatula scrape up the tasty pieces of the chicken from the bottom of the skillet. Cook, while stirring, until the onions are soft - about 4-5 minutes. Next add the tomatoes, olives, capers and the remaining garlic. Season again with the salt and pepper. Continue to cook for another 3 minutes, while stirring.
Return the chicken medallions to the skillet and add the white wine. Simmer until the chicken is cooked through (or until juices run clear when you cut through the thickest portion) and the sauce has slightly thickened – about 5-6 minutes.
Serve over cooked white or brown rice, quinoa or other gluten-free grain.
Serves 4.
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