Tender Taverna Chicken with Olives

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


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



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