Mediterranean Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1/4 c. all-purpose flour

1 tsp. kosher salt

1/2 tsp. fresh thyme leaves (from about 3 sprigs)

1/2 tsp. freshly ground black pepper

1/2 tsp. paprika

4 boneless, skinless chicken breasts

1/4 c. chopped oil-packed sun-dried tomatoes, plus 4 tbsp. tomato oil, divided

2 red onions, halved, thinly sliced

1 clove garlic, finely chopped

1 c. dry white wine

1 c. low-sodium chicken broth

Juice of 1 lemon, divided

1/4 c. fresh green herbs (such as oregano, chives, and/or thyme), chopped

Drained capers or pitted olives, for serving (optional)

Directions

In a shallow dish, mix flour, salt, thyme, pepper, and paprika. Lightly coat each side of chicken in flour mixture.

In a large pot over medium heat, heat 2 tablespoons tomato oil until shimmering. Cook chicken, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Transfer to a plate.

In same skillet over medium heat, heat remaining 2 tablespoons tomato oil. Cook onion, stirring occasionally and adding 1 to 2 tablespoons water if onions are getting too dark, until softened and beginning to caramelize, about 12 minutes.

Add sun-dried tomatoes and garlic and cook, stirring, until warmed through, about 1 minute. Add wine, broth, and half of lemon juice. Bring to a simmer over medium heat and cook, stirring frequently, until thickened enough to coat the back of a spoon, about 10 minutes. Reduce to medium-low and return chicken to skillet. Cover and cook, undisturbed, until chicken is cooked through, 7 to 8 minutes.

Remove from heat. Squeeze remaining lemon juice over. Top with herbs and capers (if using).

Nutrition

• Calories: 575
• Total Fat: 22 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 199 mg
• Sodium: 670 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 65 g