Made this with friends I was visiting last week, and luckily they were just as excited about these flavors as I was! I think even one of the kids (ages small and smaller) liked this, which is pretty good when mac and cheese is also on offer!

Not a food stylist today…

Ingredients:

• 1 1/2 pounds small potatoes (new red potatoes or Yukon gold), cut in half
• 4 skinless, boneless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon pepper plus more to taste
• 2 tablespoons olive oil
• 1 large onion, diced large
• 6 garlic cloves, smashed
• 1 14.5 ounce can crushed tomatoes
• 1 cup pitted Kalamata olives
• 1/4 cup coarsely chopped fresh parsley
• 1/4 cup chopped fresh basil
• cooked rice for serving

Boil the potatoes in a pot filled with salted water for 15 minutes, or until fork-tender. When done, drain and set aside.

Meanwhile, cut each chicken breast into 6 pieces by cutting in half lengthwise, then into thirds the other way.

Preheat the oven to 375 degrees.

Mix together the flour, salt, and pepper. Dust the flour mixture onto the chicken, shaking loose any excess.

Heat an ovenproof sauté pan (or skillet – the difference is that a sauté pan has straight vertical sides so it holds more vs a skillet, which has slanted sides – I had to google it) over medium high heat and add the olive oil. Cook the chicken until it is lightly golden on all sides, 8-10 minutes.

Add the onion and smashed garlic to the chicken and cook several additional minutes until the onion starts to become translucent, then add the potatoes, tomatoes, olives, and parsley as well.

Transfer the pan to the middle rack of the oven and cook for 20 minutes.

Remove from the oven and top with the basil and additional salt and pepper to taste, then serve still hot over a bit of rice – you do have potatoes, so don’t need TOO MANY more carbs!

Kalamata Chicken with New Potatoes

From Feed Zone Table.

• 1 1/2 pounds small potatoes (new red potatoes or Yukon gold), cut in half
• 4 skinless, boneless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon pepper plus more to taste
• 2 tablespoons olive oil
• 1 large onion, diced large
• 6 garlic cloves, smashed
• 1 14.5 ounce can crushed tomatoes
• 1 cup pitted Kalamata olives
• 1/4 cup coarsely chopped fresh parsley
• 1/4 cup chopped fresh basil
• cooked rice for serving

Boil the potatoes in a pot filled with salted water for 15 minutes, or until fork-tender. When done, drain and set aside.

Meanwhile, cut each chicken breast into 6 pieces by cutting in half lengthwise, then into thirds the other way.

Preheat the oven to 375 degrees.

Mix together the flour, salt, and pepper. Dust the flour mixture onto the chicken, shaking loose any excess.

Heat an ovenproof sauté pan over medium high heat and add the olive oil. Cook the chicken until it is lightly golden on all sides, 8-10 minutes. Add the onion and smashed garlic to the chicken and cook several additional minutes until the onion starts to become translucent, then add the potatoes, tomatoes, olives, and parsley as well. Transfer the pan to the middle rack of the oven and cook for 20 minutes.

Remove from the oven and top with the basil and additional salt and pepper to taste, then serve still hot over rice.