Tender Taverna Chicken with Olives
- Yield 4 servings
- Prep 10 minutes
- Cook 15 minutes
Ingredients
- 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
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.
