Greek Chicken

ali Bresnahan

By
@alibee

thanks to my daughter jill for this recipe. it is gooder than good.


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Comments:

Serves:

2-4

Method:

Pan Fry

Ingredients

2
boneless, skinless chicken breasts
salt and black pepper
dusting of flour
1/4 c
olive oil
1 tsp
minced garlic
1/2 c
white wine
1/2 c
chicken broth
1/2 c
diced fresh tomato
2 Tbsp
sliced olives (kalamata or black)
1 Tbsp
fresh lemon juice
crumbled feta cheese
chopped fresh parsley

Directions Step-By-Step

1
Cut chicken breasts in half. Pound each piece with a meat mallot between sheets of plastic wrap to 1/4" thick. Season cutlets with salt and pepper and dust with flour.
2
Heat oil over medium heat in saute pan. Saute cutlets until golden on one side, then flip them and cover pan; saute a few minutes more. Transfer cutlets to a plate, cover with foil, and set aside.
3
SAUCE: Remove saute pan from heat, add garlic and stir into still-warm pan for about a minute. Deglaze pan with wine over medium-high heat until wine is evaporated. Add broth, tomatoes, olives and lemon juice. Bring to a boil and reduce mixture by half. Return chicken to pan and cook another minute per side.
4
Serve sauce over chicken and top with crumbled feta and parsley.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Greek