2 boneless, skinless chicken of equal size
1 Tablespoon minced garlic or garlic paste
Salt and Pepper
1 1/2 Teaspoons of dried oregano, divided
1 Tablespoon of Olive Oil
1/4 cup of dry, white wine
Juice of 1/2 lemon.
1/4 cup chicken broth
1/2 cup of finely chopped red onion
3/4 cup small-diced tomatoes
1/8 cup of sliced green olives
Handful of fresh parsley, stems removed, chopped
Crumbled Feta cheese (optional)
- Pat the chicken breasts dry. On each side of the chicken breasts make 3 slits through.
- Spread the garlic on both sides, insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano
- In a large cast-iron skillet heat 1 tablespoon of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 minutes turning the chicken over once (chicken’s internal temperature should reach 165 degrees F.)
- Uncover and top with the chopped onions, tomatoes, and olives. Cover again and cook for only 3 minutes. Finally, add the parsley and feta cheese. Serve with a light pasta, rice, or couscous. Enjoy!
Mary Anne Chadbourne