Pollo Salata Recipe
Pan seared chicken breast, artichoke hearts, mushrooms, kalamata olives in butter sauce on a bed of pesto mashed potatoes with roasted vegetables.
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Ingredients
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Chicken and Sauce
Pesto Mashed Potatoes
Roasted Vegetables
Method
Preparation of Roasted Vegetables
- 1
Preheat the Oven
Preheat the oven to 400°F (200°C).
- 2
Prepare Vegetables
Chop the zucchini, bell pepper, and carrots into bite-sized pieces. Place them on a baking sheet.
- 3
Season and Roast Vegetables
Drizzle the vegetables with olive oil, sprinkle salt and black pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized.
Cooking Chicken and Sauce
- 4
Prepare Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 5
Sear Chicken
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 6
Prepare Sauce
In the same skillet, add the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant. Add the artichoke hearts, mushrooms, and kalamata olives, stirring to combine. Cook for an additional 5 minutes.
- 7
Combine Chicken and Sauce
Return the chicken to the skillet, spooning the sauce over the chicken. Cook for another 2-3 minutes to heat through.
Pesto Mashed Potatoes
- 8
Prepare Potatoes
Peel and chop the potatoes into uniform pieces. Boil in salted water until tender, about 15-20 minutes.
- 9