You are here: Home » Recipes » Tender Taverna Chicken with Olives Tender Taverna Chicken with Olives Recipe by JSELDER Yield 4 servings Prep 10 minutes Cook 15 minutes PrintEmail Ingredients 1 pound chicken tenders2 tablespoons extra-virgin olive oil2 medium cloves of garlic, peeled and minced1 can (6 ounces) California black ripe olives, drained2 cups whole grape or cherry tomatoes2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano)1/2 cup dry vermouth (or dry white wine)1 medium lemon, zested and juiced1/4 cup flat leaf parsley, chopped1 cup feta cheese, crumbled1 teaspoon salt1/2 teaspoon freshly ground black pepper2 tablespoons pine nuts, lightly toasted Instructions 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.