Sauteed Chicken Breasts with Mediterranean Vegetables

Serves: 4


½ cup all-purpose flour

4 (4-6 oz) boneless, boneless chicken breasts, trimmed

1 tsp Herbs de Provence seasoning

Salt, to taste

Pepper, to taste

3 Tbsp plus 2 tsp Flying Olive Herbes de Provence, Basil, a Mild-Medium Single Varietal, or a Combination of Choice

2 medium zucchini, quartered lengthwise and sliced into ½” thick pieces

2 yellow summer squash, quartered lengthwise and sliced into ½” thick pieces

2 garlic cloves, minced

12 ounces cherry tomatoes, halved

2 Tbsp capers, rinsed

¼ cup shredded fresh basil or mint

Lemon wedges


If needed, pound the thicker ends of each piece of chicken to a ½” thickness. Place the flour in a shallow dish large enough for the chicken breasts. Pat the chicken dry with paper towels. Working with 1 chicken breast at a time, dredge in flour. Shake off any excess flour. Season with Herbs de Provence spice blend, salt, and pepper. Repeat until all the chicken breasts are coated.

Heat 2 Tbsp of Flying Olive EVOO(s) of Choice in a 12-inch nonstick skillet. Place the pan over medium-high heat until just smoking. Place the chicken in the skillet and cook, turning as needed, until golden brown on both sides. The chicken should register 165 degrees with an instant read thermometer, about 10 minutes. Be sure not to crowd the chicken in the pan, working in batches and adding more oil if necessary. Transfer the chicken to a plate and tent loosely with aluminum foil, letting it rest while preparing the veggies.

Heat 2 tsp of Flying Olive EVOO(s) in the same pan over medium-high heat. The oil should just begin to shimmer. Add the zucchini and yellow squash and cook until well browned, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes and capers and cook until the tomatoes have just begun to soften, about 2 minutes. Take the pan off the heat and stir in the basil and remaining 1 Tbsp of Flying Olive EVOO(s). Season with salt and pepper to taste. Serve the chicken over the vegetables. Squeeze the lemon juice over the chicken, if desired.

Submitted by Barb L.