Ingredients

  • 2 boneless, skinless chicken breasts, pounded to 1/4 inch
  • salt/pepper
  • flour to dust
  • ¼ cup EVOO
  • 1 clove minced garlic
  • ¼ cup dry white wine
  • ½ cup chicken broth
  • cup diced fresh tomatoes
  • 2 tablespoons Kalamata olives, sliced
  • 1 tablespoon fresh lemon juice
  • crumbled feta cheese
  • flat leaf parsley

Directions

Season the chicken with salt and pepper. Dust with flour. Heat oil until smoky and add the chicken breasts, cooking 4 minutes on one side, turn and cook an additional 2 minutes. Remove from pan, remove pan from heat and add garlic, let cook in skillet, off heat for one minute. Put pan back on heat and deglaze with wine. Add chicken broth, tomatoes, olives and lemon juice. Bring to boil, simmer 3 minutes. Add the chicken to pan and cook another minute. Top with feta and parsley.

Source

Servings/Yield