This recipe is simply chicken breasts cooked with three  ingredients popular in Mediterranean and Middle Eastern Cuisine: cumin, coriander and turmeric. For lack of a better name, I call it Mediterranean Chicken Breasts. I guess you could also named it Middle Estern Chicken Breasts. Your choice. It’s all the same, chicken seasoned with the three ingredients.  It’s my own idea, although I recon somebody else out there may have thought of it before I did. If so, more power to them.

The dish is easy enough: seasoned chicken breasts with the cumin, coriander and turmeric and cook in olive oil and butter. Finally, add a little wine to it. I prefer red wine, but I figure white wine will be just as good. It’s a matter of what flavor you like. I served this dish with rice, but any  grain will do, or even your favorite type of pasta, be it stringed or tubular.

So, impress family and friends with this one. It will be a festive meal, and a festive table.

MEDITERRANEAN CHICKEN BREASTS

Ingredients:

4 chicken breasts, about 8-10 oz. each
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
3 tablespoons olive oil
2 tablespoons butter
2 tablespoons red wine (can use white wine, if preferred)

Instructions:

  1. Rinse breasts under cold running water and pat dry with paper towels.
  2. Season with  cumin, coriander and turmeric, rubbing ingredients well into the skin.
  3. In a large skillet or sauté pan, heat olive oil and butter over medium heat. Add chicken breasts and cook 5 to 8 minutes per side until brown and cooked through
  4.  Add wine and cook over medium-high heat 2 minutes more.
  5.  Transfer to a serving platter and serve with pan juices.
    Yield: 4 servings.