Maybe I was dragging my feet after being on vacation the past 10 days, reluctant to wade back into the political swamp. Or maybe I just needed a break from editing and lining up articles for the week at Bearing Drift.
Whatever it was, this afternoon I left the keyboard and headed into the kitchen to do something I consider an enjoyable pastime: cook.
Checking the recipe from The Mediterranean Dish blog and gathering the ingredients, it didn’t take long to have a main dish ready for supper.
If you like fresh, give it a try. It’s simple and easy and yummy … and it made a great photo with all the colors. Enjoy!
One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives
- 4 boneless, skinless chicken breasts of equal size
- 2 tbsp minced garlic or garlic paste
- Salt and pepper
- 1 tbsp dried oregano, divided
- 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
- 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 170 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