Mediterranean Chicken | Italian Cooking | Recipes | Gourmet | In the Kitchen | Patrick Evans

Mediterranean Chicken!!
1 lb boneless skinless chicken breast, thinly fileted
1 ½ cup mixed olives, halved
1 pint cherry tomatoes
½ small onion, thinly sliced
2 cloves of garlic, crushed
¾ white wine
2 tbsp. olive oil
1 tbsp. butter
½ cup all purpose flour
2 teaspoons dried oregano
2 oz crumbled Feta
fresh basil, chopped
salt & pepper
Dust chicken with flour, salt and pepper. In a pan, heat the olive oil and butter to medium high heat and brown the chicken filets on both sides, then remove and set aside.
Add onions and sauté until softened, add garlic and sauté for another 2 minutes. Add wine and deglaze the pan, reducing the wine by 1/2.
Add in olives, tomatoes, and oregano, and continue sauteing until the cherry tomatoes blister (some will burst). Once the tomatoes are blistered, add chicken back in and thoroughly coat with sauce, let simmer for 4-6 minutes until the chicken is cooked through. Add Feta and garnish with basil.
Serves 4 people.
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“recipe” “italian recipes” “Italian Cooking” “Italian Kitchen”