Ingredients

The following ingredients have 4 Servings
  • 4 boneless, skinless chicken breasts of equal size
  • 2 tbsp minced garlic or garlic paste
  • Salt and pepper
  • 1 tbsp dried oregano, divided
  • Private Reserve extra virgin olive oil
  • 1/2 cup dry white wine
  • 1 large lemon, juice of
  • 1/2 cup chicken broth
  • 1 cup finely chopped red onion
  • 1 1/2 cup small-diced tomatoes
  • 1/4 cup sliced green olives
  • Handful of fresh parsley, stems removed, chopped
  • Crumbled feta cheese, optional

Instruction

  • Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
  • Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
  • In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
  • Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy