RECIPE BY KIMME HARGROVE
Try this one-skillet dinner that’s not only healthy and delicious but also simple enough for a weeknight meal.
1 tablespoon olive oil
2 large (or 4 small) chicken breasts, cut in half and pounded thin
Salt and pepper, to taste
½ cup white wine
½ cup chicken broth
1 lemon, juiced
4 cloves garlic, minced
1 tablespoon fresh oregano, chopped
1 cup red onion, slivered
2 tablespoons capers
1 cup grape tomatoes, quartered
6 ounces feta cheese, crumbled
Parsley for garnish
In a skillet, heat olive oil over medium heat. Salt and pepper each side of the chicken breasts, and then sear for about 5 minutes on each side. Add wine, and allow liquid to reduce to about half. Add chicken broth, lemon juice, garlic and oregano. Cover, and cook for about 15 minutes until the sauce is reduced and thickened.
Add onion, capers and tomatoes, and cook for 4 minutes. Remove from heat. Serve chicken with sauce and tomato mixture drizzled over; top with crumbled feta cheese and parsley for garnish.