I apologize for the picture; it’s not pretty. However, the meal was delicious. This is the kind of meal I would happily eat every week. It’s got all my favorite Greek flavors (lemon, garlic, Kalamata olives and feta) and it’s easy to prepare. It’s a winner in my book (unfortunately, my children do not agree). I stayed pretty true to the original recipe (here) with only some minor changes.
GREEK CHICKEN SAUTE´
- 1 to 1.5 lbs. pounds chicken tenders
- 1/2 cup plus 2 tablespoons olive oil
- 1/3 cup fresh lemon juice
- 4 teaspoons chopped fresh oregano
- 3 garlic cloves, pressed
- 30 pitted Kalamata olives, halved
- 2 or 3 tomatoes, chopped
- 1/2 cup crumbled feta cheese
Whisk 1/2 cup oil, lemon juice, 2 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Set aside 3 tablespoons dressing for tomatoes. Place chicken and remaining dressing in a zip lock bag. Refrigerate at least 3 hours and up to 6 hours.
Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Pour tomato mixture over chicken pieces and cover. Heat for about five minutes or until hot and serve.