Eat: Cooking In

In honor of one of our first true spring days in NYC I was in the mood for a light and flavorful meal.  To satisfy my taste buds but not expand the waist line I turned to a favorite Mediterranean dish: Lemon Chicken with Olives & Feta (adapted by cooking My Way Home by Mitchell Rosenthal)

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(Brown the chicken breasts after dipping in flour)


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(Add butter, chicken stock, white wine, garlic, oregano to pan)


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(Place chicken in sauce to cook add olives for a salty taste)

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(The return to spring calls for a lovely bell pepper salad)


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Bon Appetite!



6 Boneless, skinless chicken breasts, each cut into 3 diagonal pieces

  • salt and freshly ground pepper
  • 1/3 cup all purpose flour
  • 1/4 cup canola oil
  • 8 cloves of garlic finely chopped
  • 1 tbs dried oregano
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock or broth
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbs chopped fresh leaf parsley
  • 1 cup nicoise olives (pitted)
  • 1/2 cup crumbled feta

Instructions: Season the chicken pieces with salt and pepper.  Put the flour in a shallow dish and dredge each piece of chicken in the flour, lightly shaking off the excess.  In a heavy bottomed frying pan, heat the oil over medium heat.  Working in batches to avoid crowding, add the chicken pieces and cook, turning once for about 2 1/2 to 3 minutes on each side, or until they just turn golden.  Transfer to a plate and set aside.

Reduce the heat to low and add 2 tablespoons of the butter to the pan.  When the butter has melted, scrape up any browned bits stuck to the bottom.  Add the garlic and cook, stirring for about 30 seconds add oregano and continue stirring for 30 secs.  Add the wine, lemon juice raise the heat to high and simmer for about 2 minutes.  Pour in the stock and cook, stirring occasionally, for about 4 minutes more.  Turn down the heat to medium-low, return the chicken to the pan, and add the remaining 2 tbs of butter.  Stir well to coat each chicken piece with the sauce and simmer for 2 minutes or until the chicken is cooked through.  Add the 2 tablespoons parsley and stir well again season with salt and pepper.

To serve place 3 pieces of chicken on each plate and top with several tablespoon sof the pan sauce top with the olives and feta.   (you can also add the olives to the sauce with the chicken to mix the flavors)


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