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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