Name: Sauteed Chicken with Tomatoes, Olives, and Feta
Yield: Makes 6 servings
Ingredients: 6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness; 1/2 cup plus 2 tablespoons olive oil; 1/3 cup fresh lemon juice; 8 teaspoons chopped fresh oregano; 2 garlic cloves, pressed; 30 pitted Kalamata olives, cut lengthwise into slivers; 16 grape tomatoes, stemmed, quartered lengthwise; 1/2 cup crumbled feta cheese

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Sauteed Chicken with Tomatoes, Olives, and FetaMark Thomas

Begin the meal with toasted baguette rounds topped with sautéed wild mushrooms. Marinate the chicken three to six hours before cooking. what to drink: A crisp, fresh white wine, such as a California Sauvignon Blanc.

Recipe notes

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