Chicken with Sicilian Mint Sauce

The thing about meat dishes isn’t that they aren’t delicious – it’s just that I run into so many more interesting recipes for vegetarian entrees, sides & desserts.  They also don’t photograph near as nicely as their veggie-based peers, so I don’t end up writing about them very often.  But here is a chicken recipe that I want to tell you about.  Lemon, mint, oregano & garlic?  It’s fast, simple, sings of summer, and it came recommended from my Dad, so I knew from the beginning that it would be delicious.   It’s picnic, eat outdoors food, perfect for the end-of-summer push to take in every last ounce of warm-your-face sunlight.  And if you’re not feeding a crowd, you’ll have leftovers that translate perfectly to sandwiches & salads.  I’m looking forward to autumn, but summer – I’ll miss you.

Chicken with Sicilian Mint Sauce

from The Italian Country Table


4 boneless, skinless chicken breasts, cut crosswise into 1/2 inch strips
1 tbsp olive oil
zest of 1 lemon
1/2 tsp dried oregano (or 1 tsp fresh oregano, chopped)
1/8 tsp black pepper

Mint Sauce
1/4 medium red onion, minced
1 clove garlic, minced
pinch of sugar
3 tbsp red or white wine vinegar
salt & pepper
1 tbsp olive oil
1/4 cup tightly packed mint leaves, chopped


1.  In a medium bowl, combine chicken with oil, lemon zest, oregano & pepper.   Cover and refrigerate for 1-6 hours.

2.  30 minutes pre-cooking: In a small bowl, combine minced onion, garlic, sugar, vinegar, salt & pepper.  Set aside for 20 minutes.  Whisk in oil.

3.  15 minutes pre-serving: Place a large frying pan over medium-high heat, and add chicken.  Sprinkle it with salt and saute until coloured and sealed.  Reduce heat to medium low and continue to cook, stirring occasionally, until just cooked (about 4 minutes).  Transfer to a owl or serving platter.

4.  Add 3 tbsp mint to the sauce, and spoon it over the chicken.  Garnish with remaining mint and serve.

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