Ingredients:
6 boneless skinless chicken breasts cut in half the long way
2 Tablespoons sea salt
1 Tablespoon black pepper
6 Tablespoons extra virgin olive oil
5 garlic cloves, minced
2 cups sliced mushrooms (I mix baby bella and white)1 cup chicken broth
1/2 cup kalamata pitted and sliced olives
3 Tablespoons capers
3 Tablespoons chopped oregano
3 Tablespoons chopped chives
Juice of 1 ½ lemons½ cup crumbled feta cheese
Instructions:
- Rinse and pat dry the chicken breast halves and then sprinkle generously all over with the salt and pepper
- Heat 3 Tablespoons of the olive oil in a large skillet over medium high heat
- Sear the chicken breasts 3 minutes per side until just cooked, remove from skillet and cover with foil
- Add the remaining 3 Tablespoons of oil and garlic to the pan and cook for 1 minute, until fragrant
- Add the mushrooms and chicken stock and cook for 6 to 8 minutes until liquid reduces by about half
- Return chicken to the pan and add in the olives, capers, oregano, chives and the lemon juice
- Mix well and let cook for about 5 minutes, stirring in the feta in the last minute
- Remove from heat and transfer to a serving platter and enjoy!
Servings: 4-6
