Kόkoras krasάtos with Lemon and Herbs

Ingredients

• 4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 cup red wine (240ml) 1 cup red wine (240ml)
• Juice of 2 lemons Juice of 2 lemons
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Season the chicken breasts with salt and pepper.
3. 3.
   Sear the chicken breasts in the skillet until golden brown on both sides. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Pour in the red wine and lemon juice, scraping the bottom of the skillet to release any browned bits.
6. 6.
   Add the dried oregano and thyme. Stir well to combine.
7. 7.
   Return the chicken breasts to the skillet, nestling them into the sauce.
8. 8.
   Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
9. 9.
   Sprinkle fresh parsley over the chicken before serving.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, avoid overcooking. Cook until the internal temperature reaches 165°F (74°C) using a meat thermometer.
• Red wine — Choose a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, to enhance the flavors of the dish.

Tips & Tricks

• For a richer sauce, you can add a tablespoon of tomato paste to the skillet when sautéing the onion and garlic.
• Serve Kόkoras krasάtos with a side of Greek lemon potatoes and a fresh salad for a complete and satisfying meal.
• If you prefer a milder lemon flavor, you can reduce the amount of lemon juice used in the recipe.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving advice

Serve Kόkoras krasάtos hot, garnished with additional fresh parsley. It pairs well with steamed rice or crusty bread to soak up the delicious sauce.

Presentation advice

Arrange the chicken breasts on a platter, spooning the sauce over them. Garnish with a sprig of fresh thyme or a lemon slice for an elegant touch.