Greek Island Chicken

Recipe by FlemishMinx
READY IN: 40mins




  • Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes.
  • Remove from skillet, and set aside.
  • Add onion and red pepper to skillet and saute for one minute.
  • Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp.
  • Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley.
  • Mix well.
  • Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices.
  • Lay the lemon slices on top of the other vegetables around the skillet.
  • Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices.
  • Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced.
  • If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire.
  • Spoon sauce and vegetables over chicken, garnish with parsley and serve.