ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

INGREDIENTS:

• 4 boneless, skinless chicken breasts of equal size
• 2 tbsp minced garlic or garlic paste
• Salt and pepper
• 1 tbsp dried oregano, divided
• Private Reserve extra virgin olive oil
• 1/2 cup dry white wine
• 1 large lemon, juice of
• 1/2 cup chicken broth
• 1 cup finely chopped red onion
• 1 1/2 cup small-diced tomatoes
• 1/4 cup sliced green olives
• Handful of fresh parsley, stems removed, chopped
• Crumbled feta cheese, optional

INSTRUCTIONS:

1. Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
2. Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
3. In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken’s internal temperature should reach 165 degrees F.)
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