4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
Olive oil
½ cup dry white wine
1 large lemon, juice of
½ cup chicken broth
1 cup finely chopped red onion
1½ cup small-diced tomatoes
¼ cup sliced green olives
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional
Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and ½ of the dried oregano. In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by ½ then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 turning the chicken over once (chicken’s internal temperature should reach 170 degrees F).
Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

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