Greek Chicken Breasts

"This is another recipe I have had for years and years. Taste great!"
 
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photo by qiltkitty photo by qiltkitty
photo by qiltkitty
Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

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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

  1. 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!
     
  2. Very nice what more can I say,,,, I will make it for company.........
     
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RECIPE SUBMITTED BY

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!
 
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