Greek Chicken Breasts
photo by qiltkitty
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 tablespoon dried oregano, lightly crushed
- 4 boneless skinless chicken breast halves
- 3 tablespoons extra virgin olive oil
- 1 large onion, cut lengthwise into slivers
- 3 -4 cloves garlic, peeled and chopped
- 2 (14 1/2 ounce) cans diced tomatoes with onion and garlic (recipe prepared with Del Monte)
- 1⁄2 cup white wine or 1/2 cup chicken broth
- 1⁄2 cup kalamata olives or 1/2 cup other brine cured mediterranean style olive, pitted and coarsely chopped
- 2 -3 tablespoons capers, drained
- 1⁄2 cup crumbled feta cheese, more to taste
directions
- Combine flour, salt, pepper, and oregano in a shallow dish.
- Dredge chicken breast halves in flour mixture, set aside for 5 minutes, and coat again.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts, and cook until browned, turning several times.
- Remove chicken breasts, and set aside to drain on paper towels.
- Remove any excess oil from pan, and add onions and garlic.
- Cook until onions soften and just start to brown around the edges.
- Add diced tomatoes and wine, stir to combine, and return chicken to the skillet, burying in tomato mixture.
- Heat until mixture begins to bubble, reduce heat, and simmer for 10-15 minutes.
- Add olives and capers, and continue cooking until thoroughly heated.
- Transfer to serving dish, and sprinkle with Feta cheese.
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Reviews
-
We really enjoyed this dish. It's very light and fresh tasting. I did not use the pre-seasoned diced tomatoes cuz that is not something I have on hand, I worry that it will be overly seasoned. That may make a difference but I decided to just add a dusting of garlic powder and oregano to the sauce to tweak it. Other than that, I followed the recipe to a "T". I was concerned that the 1T of oregano would in the dredging flour be overpowering but it was perfect. Thanks Toby, I'll be making this again! Update: the leftovers were awesome!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!