Prep 8 mins
Cook 25 mins
Delightful good! Has long list of ingredients; however, goes together fast. Can use with rib-eye steaks as well. Adapted from Epicurious.
- 6 chicken breast halves
- salt and black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 green peppers or 1 red pepper, seeded & chopped
- 2 garlic cloves, finely minced
- 1⁄2 cup white wine
- 1⁄4 teaspoon ground oregano
- 1⁄2 teaspoon dried thyme
- 2 cups corn (from 4 large ears)
- 1⁄2 lb cherry tomatoes or 1⁄2 lb grape tomatoes, halved
- roma tomato, quartered
- 1 tablespoon fresh lime juice
- feta cheese, crumbled
- Mix oregano, thyme, salt ad pepper together.
- Sprinkle over chicken and pound between heavy-duty plastic wrap to ½” even thickness.
- Heat oil in skillet over MED-HI; sauté chicken to brown.
- Pour off any drippings from skillet, keeping any brown bits in skillet, and return to moderately high heat. Push chicken to one side.
- Add butter, onion, and pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 4 minutes.
- Add garlic and sauté, stirring, 1 minute. Stir in corn and wine; distribute chicken breasts in pan, evenly, and cover skillet. Cook until corn is just tender-crisp and chicken juices run clear, about 15-20 minutes.
- Remove lid, then add tomatoes and sauté, until tomatoes JUST begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate and lime juice. Serve with warm tomato-corn salad and sprinkle with feta cheese.
I slimmed this recipe down a bit by using skinless chicken breast halves and replacing butter with olive oil when sauteing the onion and pepper. It came out really great with these modifications, and I used canned corn, which I usually never use unless I'm making stews/chilis. I didn't really like the lime juice with this and will probably omit it in the future. I agree with others that the feta is really crucial to complete the recipe. I think that I will try this recipe with steak and use red wine instead of white. This corn salad would probably also be great with tuna or swordfish steak. Thanks Caroline!
This one kind of crept up on me. It smelled fantastic while it was cooking, so at first taste, I was a bit disappointed because it seemed a bit bland compared to those wonderful aromas. After the 3rd bite or so, I started to change my mind. By the time I finished dinner, I decided I really liked it quite a bit. As others said, don't leave out the feta....it pulls it all together and really adds something.
This dish is now our 'company chicken dinner' as it tastes so good and looks so nice. I like to serve steamed broccoli and carrots with this dish as it makes such a healthy and colorful meal. I omit the butter to reduce the fat, but otherwise follow the recipe as written. The feta cheese really makes the dish. Thank you Caroline!