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INGREDIENTS

  • 4 boneless skinless chicken breasts of equal size
  • 2 tbsp minced garlic or garlic paste
  • Salt and pepper
  • 1 tbsp dried oregano divided
  • Private Reserve extra virgin 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

INSTRUCTIONS

  1. Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
  2. 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.
  3. 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 165 degrees F.)
  4. 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

This article and recipe adapted from this site

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