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Greek Chicken



Quick and easy

Quick and easy

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 olives.

Cut tomato into quarters. Remove seeds; chop tomato into 1/2-inch chunks. 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. Remove chicken from skillet.

Heat remaining 1 tablespoon oil in skillet. Sauté garlic, mushrooms and oregano 5 minutes until mushrooms are tender. Sprinkle 1 tablespoon flour over mushrooms and stir until well blended. Stir broth, wine and basil into mushroom mixture. Season to taste with salt and pepper.

Return chicken to skillet and spoon sauce over chicken. Bring mixture to a boil, reduce heat to Medium and simmer 5 minutes, uncovered, until thickened.

Add cheese, olives and tomatoes; stir just until cheese begins to melt, about 2 minutes.
Nutritional Information
No Nutritional Information Available

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