I can’t even start talking about how good this dish was. Oh my, this was without a doubt one of the best meals I had lately. Extremely full of flavor, the sauce was amazing, and the chicken perfectly cooked and full of the yummy flavors of the wine and lemon juice from its marinade.
Truly a dish to make when you have company over, as it wasn’t hard to make and you can have all things chopped up and ready in advance (as I did!). Just assembling and putting the dish together doesn’t take much time at all and could easily be done while you chat with your friends enjoying some wine.
I really loved this chicken dish; it was for me perfect in all senses. The tomatoes, onions, garlic, olives and the lemon juice, oregano, and wine from the marinade just blended together wonderfully making a scrumptious sauce, so flavorful that I literally licked my plate clean.
Awesome, awesome dish! We don’t go out to eat much (once a month, maybe…?), and this was better than many chickens I have had at restaurants.
I am so happy that I know how to cook, and I love doing it!
Note: if you haven’t seen the book this recipe came from then go check it out. It is so pretty, full of yummy recipes and nice looking pictures, I love this book! Even more today; after having my delicious Greek chicken! You can take a look at the book here.
Greek Chicken with Tomatoes and Feta
(adapted from Fresh Every Day by Sara Foster)
4 boneless, skinless chicken breast halves
Zest and juice of 1 lemon
1 cup dry white wine
2 tablespoons chopped fresh oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
4 tomatoes, chopped
2 garlic cloves, minced
½ cup pitted olives
6 basil leaves, cut into strips
2 ounces feta cheese, cut into cubes (1/2 cup)
Place chicken in a glass baking dish. Combine the lemon juice, zest, wine, oregano, salt and pepper in a small bowl. Pour mixture over chicken and let marinate (in the refrigerator) for a few hours or overnight.
Heat oil and butter in a large skillet; remove chicken breasts from marinade and place in the skillet. Reserve marinade to make the sauce.
Cook chicken turning only once, 5 minutes per side. Remove chicken from pan, put in a plate and cover with aluminum foil to keep warm. Put onions, garlic, and tomatoes in the skillet and cook until tomatoes and onion are soft, about 4 minutes. Add the reserved marinade and bring to a boil. Reduce heat; simmer sauce for 3 minutes, until it reduces by half. Season with additional salt and pepper if desired.
Return the chicken to the skillet and add olives and basil to the sauce. Simmer on low heat for about 6 to 8 minutes, or until chicken is cooked through and feels firm to the touch.
Transfer chicken and sauce to a platter, garnish with fresh basil and oregano. Sprinkle the feta cheese and serve.