Greek Chicken

ali Bresnahan


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

★★★★★ 1 vote
Pan Fry


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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

How to Make Greek Chicken


  • 1Cut 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.
  • 2Heat 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.
  • 3SAUCE: 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.
  • 4Serve sauce over chicken and top with crumbled feta and parsley.

Printable Recipe Card

About Greek Chicken

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

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