Tender Taverna Chicken with Olives

  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 15 minutes


1pound chicken tenders
2tablespoons extra-virgin olive oil
2medium cloves of garlic, peeled and minced
1can (6 ounces) California black ripe olives, drained
2cups whole grape or cherry tomatoes
2tablespoons chopped fresh oregano (or 2 teaspoons dried oregano)
1/2cup dry vermouth (or dry white wine)
1medium lemon, zested and juiced
1/4cup flat leaf parsley, chopped
1cup feta cheese, crumbled
1teaspoon salt
1/2teaspoon freshly ground black pepper
2tablespoons pine nuts, lightly toasted



Cut chicken tenders in half crosswise.  Heat the oil in a large skillet over medium heat until shimmering; add the chicken, cooking until browned on all sides, about 5 minutes, turning as needed.  Add garlic, olives, tomatoes, oregano and vermouth.  Cook, shaking skillet to roll the tomatoes around, until most of the liquid has cooked off, about 3 to 5 minutes.  Add the lemon juice (reserve zest for later use), parsley, feta, salt and pepper; cook 1 to 2 minutes longer, stirring occasionally. Remove to a serving dish; sprinkle with pine nuts and reserved lemon zest.  If desired, may be garnished with additional fresh parsley and fresh lemon slices.   Yield:  4 servings.