Quick Chicken Marbella with Garlicky Sautéed Greens
Chicken Marbella is a recipe that originated in The Silver Palate cookbook, first published in 1982. It has stood the test of time for good reason- tender chicken studded with salty olives, briney capers and sweet dried fruit - it is the perfect sweet and savoury meal. This low effort, high reward dish is just the thing for a special weeknight dinner or fuss-free weekend entertaining. A side of mixed greens adds diversity. Serve it with rice, noodles or your favourite starchy roasted vegetable to round it out into a main meal. Chicken Marbella is traditionally made with a full roast chicken. In this shortcut version we use a chicken paillard, a butterflied and then flattened chicken breast that cooks quickly on the hob. The only step that takes a while or might be a little time-consuming is flattening the meat - apart from that you get all the flavour in a fraction of the time.
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NUTRITION PER SERVING (Read more)
Notes
Alternatives:
dried oregano - dried thyme, basil herbes de Provence
white wine - chicken or vegetable stock
prunes - dates
butter - plant-based alternative
kale, green beans - your favourite green vegetable