Greek Chicken Sauté

Greekchickensaute 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.



  • 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.


One response

  1. You can’t go wrong with Kalamata olives, feta, and garlic. I also toss in toasted pine nuts and occasionally some bacon. Put it over chicken or over cold pasta with red pepper flakes and – presto! Dinner! Your recipe looks delish. I’ll have to try it next week.

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