Pan-fried Chicken Morsels with Peppers, Capers, and Olives, this is a dish that will blow you away with the most tender and slightly crisp chicken, a variety of sweet peppers, and an array of spices and Italian flare to take it over the top! Thank you Triple Lyoness Farms for the wonderful product!
Song of the day: "Livin' On A Prayer" by Bon Jovi.
[Disclosure: I was provided with a free product from the farm. All thoughts and opinions expressed are my own].
Pan-fried Chicken Morsels with Peppers, Capers, and Olives. Inspired by Italian flavors and a touch of Asian cuisine and you have a fusion dish that is absolutely spectacular from the beautiful morsels of fillet chicken breast to the wonderfully sauteed pepper. However, the addition of capers and olives really add a taste bud twist in a way that will have you going in for seconds, thirds and more!
Triple Lyoness Farm
Firstly take a warm sunny spring day, secondly a beautiful drive in the country, and thirdly visit a farm where the farmers are passionate and so excited about what they do. As a result, a day filled with learning, friendly animals, and a taste of the most amazing chicken I have ever had. That, my friends, is cause for an ear to ear grin!
Nicoletta and I had so much fun visiting with Rod, Janet, and their daughter Andria. We didn't get to meet the other two daughters Brianna and Jessica as they were away. I have to say this passionate farming family takes free range to the next level as we walked through the farmyard and chickens and hens were free to roam where they may. As a result, very happy chickens which translate to great tasting product. The animals were very friendly especially the horses which came right to me to be pet. I can truly say that Rod, Janet, and Andria are very passionate about what they do, and with their experience and knowledge accompanied by new technology and farming ideas will definitely have you intrigued and curious to try their products. They said that they have quite a bit planned for the Open Farm day, so pack up the family and head to the hamlet of Dapp near Westlock, Alberta and prepare to be wowed by this farm, because it is truly a sight to see!
Alberta Farm Days
We had a great day at this farm and I am happy to say that it is part of the Alberta farm Days, where families, individuals or farm enthusiasts can go and visit Alberta farmers and their farms. I always hear from people that they are looking for something to do as a family, well I highly recommend Triple Lyoness Farm and the other roster of great local Alberta farms. Check out the website. You will find all the info you need to plan a day of fun and learning in the great outdoors of Alberta farmland!
Not going home empty-handed
We left Triple Lyoness farm with some goodies and I was focused on producing a dish that would be beautiful, delicious and one that would highlight the delicious flavor of their very tasty chicken!
Without further ado, I give you Pan-fried Chicken Morsels with Peppers, Capers, and Olives!
What you will need:
- 2 medium-sized chicken breasts
- Some rice flour, tapioca starch, corn starch
- Seasoning for the dredge
- Red and yellow peppers
- Green onions
- Olive oil
- Splash of white wine
I have not listed all the ingredients, however, scroll down and the full recipe is below.
It is relatively easy, I first fillet the chicken breast into nice thin slices. Then I dredged those slices in the mix of tapioca starch, rice flour, and corn starch. The next step is to get those chicken morsels nice and crisp and golden brown. In the same pan where I fried the chicken, I tossed in the garlic and peppers followed by the olives and capers. When the peppers are nice and sauteed and the onions nicely caramelized, time to get that chicken back in the pan. Lastly, some wine and herbs, consequently unleashing some pretty mouthwatering aromas and this dish is ready for plating!
It's all about the color
Look at all the color in this dish. The yellow and red of the peppers, the beautiful hues from the olives. Those little earthy hints from the capers, and last but not least that golden crispy hue of the chicken. Is your mouth watering yet? Mine is!
Aroma the key to my hungry heart
There is nothing like the aroma of sauteed chicken and peppers with hints of herbs and spices wafting in the air. I wish you could smell this dish, I am so hungry now. Look at those caramelized and crispy edges of the chicken, so yummy!
I have waited for this moment for quite a while. The chicken is tender and moist and that crispy surface is to die for. I can taste the garlic and a bit of heat from the chili flakes which is a perfect match to the sweetness of the peppers and the acidity from the olives and capers.
So many textures and flavors dancing in a perfectly harmonized balance, you can't get any better than that.
I made this for a dinner we had with friends and it was truly enjoyed and some went home with them. We were all thinking the same thing as our forks kept going back for more. "This dish is addictive", lol!
If you want a great family outing this upcoming August, check out Alberta Farm Days. You may come home with a bag of goodies too. Better yet, some of this wonderful chicken from Triple Lyoness Farm. They do sell to the public!
Try this recipe, I know you won't be disappointed!
Song of the day: "Livin' On A Prayer" by Bon Jovi.Print
- 2 medium chicken breast cut into ⅛ inch thick fillets
- ⅛ cup of peanut oil for frying
- ¼ cup tapioca starch
- ½ cup rice flour
- ⅛ cup cornstarch
- 1 tsp each of salt, pepper. onion powder, garlic powder, dried oregano, paprika, marjoram, and fresh thyme.
- 1 red pepper diced
- 1 yellow pepper diced
- 2-3 green onions chopped
- 2 cloves garlic crushed
- ¾ cup olives (kalamata and green)
- 1 Tbsp capers
- handful fresh basil
- 2 sprigs fresh thyme
- 2 Tbsp fresh chopped parsley
- ½ tsp chili flakes
- 2 Tbsp olive oil
- Squeeze fresh lemon
- Sprinkling fresh chopped parsley
- Combine all the ingredients for the dredge then place chicken in a bit of a time and coat evenly. Shake off any excess dredge and set on a plate.
- Heat up peanut oil in a saute pan on a medium to high heat. Place small amounts of the dredged chicken in and cook on all sides till golden and crisp on the surface about 10 minutes per batch.
- Place on a paper towel-lined plate. Continue till all the chicken is done.
- Take the oil out of the pan that you did the chicken and wipe with paper towel. Drizzle in olive oil and toss in garlic and chili flakes. Let that saute for a minute or so.
- Toss in onions and saute for another 2 minutes then add peppers and saute for 10 minutes.
- Add in olives, capers, thyme, basil, parsley and mix.
- Place in chicken and let saute on low heat for about 15 minutes.
- Finish with some fresh chopped parsley and a squeeze of fresh lemon juice.
- Ready to serve.
- Fillet chicken width-wise, this will give you nice size pieces.
- Saute chicken in batches so you can get that crispness on the chicken.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main/meat
- Method: Sauteeing
- Cuisine: Fusion
Keywords: Chicken, organic, olives, garlic, capers, olive oil, thyme, parsley, basil, farm to table
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.