Today's recipe once again comes comes under the "Quick and Easy" banner but that doesn't mean that it compromises on taste. The rich and buttery sauce is tempered by the slight saltiness of feta cheese and sun dried olives and brightened by the fresh herbs and tangy lemon. Just delicious.
Serves 4
4 large boneless chicken breasts, pounded to 1/2 inch thickness or split horizontally
Season the chicken breasts with salt and pepper and quick fry in 3 tbsp olive oil a saute pan over medium high heat for about 3 minutes per side until cooked but still juicy. Remove from the pan and hold in a warm oven.
In the same saute pan cook for one minute until softened:
2 cloves minced garlic
3 tbsp olive oil
Then add:
1/2 cup chicken stock
1/2 cup white wine
Simmer for a few minutes until the volume decreases by about half.
Add the chicken back to the sauce and add:
1/3 cup sundried kalamata olives
2 tbsp capers
2 tsp black pepper
juice and zest of one large lemon
2 tbsp chopped fresh oregano
2 tbsp chopped fresh chives
4 tbsp butter
Toss together until the butter has melted and the chicken is warmed through. At the last minute toss in
1/3 cup crumbled feta cheese
Serve over cooked pasta.
Today's recipe once again comes comes under the "Quick and Easy" banner but that doesn't mean that it compromises on taste. The rich and buttery sauce is tempered by the slight saltiness of feta cheese and sun dried olives and brightened by the fresh herbs and tangy lemon. Just delicious.
Serves 4
4 large boneless chicken breasts, pounded to 1/2 inch thickness or split horizontally
Season the chicken breasts with salt and pepper and quick fry in 3 tbsp olive oil a saute pan over medium high heat for about 3 minutes per side until cooked but still juicy. Remove from the pan and hold in a warm oven.
In the same saute pan cook for one minute until softened:
2 cloves minced garlic
3 tbsp olive oil
Then add:
1/2 cup chicken stock
1/2 cup white wine
Simmer for a few minutes until the volume decreases by about half.
Add the chicken back to the sauce and add:
1/3 cup sundried kalamata olives
2 tbsp capers
2 tsp black pepper
juice and zest of one large lemon
2 tbsp chopped fresh oregano
2 tbsp chopped fresh chives
4 tbsp butter
Toss together until the butter has melted and the chicken is warmed through. At the last minute toss in
1/3 cup crumbled feta cheese
Serve over cooked pasta.
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