I honestly look forward to coming home from work each night and cooking dinner with my husband. It's the one time of day we put everything else aside and focus on being together and creating the perfect meal. That being said, the last thing either of us wants after a long day at the office is to spend needless hours in the kitchen cooking.
This is where Skillet Mediterranean Chicken comes in. Pan-fried chicken breasts are topped with a simple sauce of capers, fresh tomatoes, feta, olives, and white wine. Ready in less than 30 minutes and full of flavor, this delicious chicken dish has become a weeknight dinner staple at our house.
Skillet Mediterranean Chicken
4 Sprouts brand boneless, skinless chicken breasts, pounded thin
Flour for dredging, seasoned with salt & pepper
3 tablespoons olive oil
3 large tomatoes, chopped
2 teaspoons capers, chopped
½ cup olives, chopped
¼ cup white wine or water
2 tablespoons fresh oregano, minced
½ cup feta cheese, crumbled
Place seasoned flour in a small bowl and dip the chicken breasts, thoroughly coating all sides. Heat oil in a large skillet and cook the breasts for 2-3 minutes on each side until browned and cooked through (internal temperature should read 165). Remove chicken from the pan and keep warm.
Add the wine to the pan and raise the heat to high. Bring the liquid to a boil while you scrape the browned bits from the bottom of the pan.
Once deglazed, add the tomatoes to the pan and season lightly with salt and pepper. Immediately add the capers and olives. Cook for 2-3 minutes more, until the tomatoes begin to break down.
Place each chicken breast on a plate and spoon the tomato, caper and olive mixture over top.
Add crumbled feta and sprinkle with oregano to serve.