Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, April 1, 2024

Creamy Feta Chicken

Lemon, garlic, and creamy feta, oh my! Looking for a juicy white meat chicken dish that’s overflowing with flavor? Look no further.

Start by heating up a couple of tablespoons of vegetable oil in a large sauté pan over medium heat. Cut two large skinless chicken breasts into half inch medallions, season generously with salt and pepper, then dredge the pieces in flour, shaking off any excess.

Brown the pieces in the hot oil, two to three minutes per side, then transfer to a platter and keep warm in a 200 degree oven.

In the same pan, quickly sauté a couple of chopped garlic cloves before adding a cup of chicken stock and some lemon zest. Simmer for five minutes, add the juice from half a lemon, and a couple of tablespoons of capers. Let simmer for another few minutes.

Return the chicken pieces to the pan along with 8 ounces of crumbled feta and a couple large handfuls of spinach or arugula. Stir occasionally until the greens are wilted and the chicken is cooked through. Serve with some rice, cous cous, or roast potatoes, along with every last drop of the sauce.

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