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Greek Chicken
Prep Time:
20 minutes
Cook Time:
20 minutes
4 servings

1 pound chicken breast tenders

1/2 cup chopped fresh basil

4 large cloves garlic

1/2 cup coarsely chopped kalamata olives

1 large ripe tomato

1/2 cup plus 1 tablespoon flour

1 teaspoon each: salt and ground black pepper

2 tablespoons olive oil

8 ounces sliced mushrooms

1 teaspoon dried oregano leaves

1 1/4 cups canned chicken broth

1/4 cup dry white wine

4 ounces (1 cup) feta cheese crumbles


Remove basil from stems and chop. Finely chop garlic and coarsely chop
Cut tomato into quarters. Remove seeds; chop tomato into 1/2-inch chu
nks. Set aside.
Combine flour, salt and pepper in a shallow pan. Turn chicken tenders
in flour until well coated.
Heat 1 tablespoon oil in a 12-inch non-stick skillet over Medium-High
heat. Cook chicken 2 to 3 minutes per side until lightly browned. Remo
ve chicken from skillet.
Heat remaining 1 tablespoon oil in skillet. Sauté garlic, mushroo
ms and oregano 5 minutes until mushrooms are tender. Sprinkle 1 tables
poon flour over mushrooms and stir until well blended. Stir broth, win
e and basil into mushroom mixture. Season to taste with salt and peppe
Return chicken to skillet and spoon sauce over chicken. Bring mixture
to a boil, reduce heat to Medium and simmer 5 minutes, uncovered, unti
l thickened.
Add cheese, olives and tomatoes; stir just until cheese begins to melt
, about 2 minutes.

Nutritional Information

No Nutritional Information Available


No Source Information Available