Total TimePrep/Total Time: 25 min.
Very easy and tasty!
This was amazing. Easy. I butterflied my chicken breast. Salt and pepper as noted but much less because it was just one breast in cast iron on stove. Next time I just will use less capers because it was just a bit too salty but otherwise I'll soy delicious. Highly recommend putting tomatoes in when it's almost done. They only need about 10 minutes if that. Yummmmmm this would side well with brown rice, and or AA nice salad. ????????????
Quick, easy and it tastes good!
This is our new go to easy peasey serve to guests quality meal. I agree with others and add tomatoes later and I also seasoned with greek seasoning Perfect with Greek lemon potatoes and a green type salad.
We love this recipe! I double the amount of tomatoes, use two full cans of black olives, and a whole 3.5 oz jar of capers (about 4 Tbs) since we the veggies and chicken breasts have gotten so large. I have finished the recipe covered on the stovetop or in the oven and both ways come out great. I do tend to add the tomatoes later so they don't overcook, especially if the chicken is thick.
Great recipe. Making it again
Mmmm, really good and easy. Love that! I used two breasts but kept the other ingredient amounts the same. I just covered it and cooked it on the stove. So good. Next time I won't add salt though as the olives and capers have enough.
This was amazing. Everyone loved it from the first forkful. I did cut the chicken breasts in half because my family has smaller appetites. The next night I took the leftovers, diced everything finely, added a few more chopped tomatoes, a chopped green pepper, some minced parsley and a little mAyo to make a Mediterranean chicken salad. It got rave reviews too
This is good and easy.
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