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Serves
two large portions
Author Notes
I'm always looking for new weekday dinners that i can make quickly enough when i get home from work that i don't snack my way past hunger. But I want these meals to have a home-cooked taste and not be made from jars and boxes of this and that. This recipe incorporates three flavors that I love together: lemon, feta and black olives. I really can't think of a better way to make chicken.
—Jesse C
Ingredients
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3/4 cup
chicken stock
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1/4 cup
dry white wine
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1/2 teaspoon
minced garlic
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1 teaspoon
minced shallot
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1
lemon (zest and juice)
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2 ounces
feta
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10
black olives
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1 teaspoon
dried parsley
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1/2 teaspoon
sea salt
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1/4 teaspoon
ground pepper
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1 tablespoon
unsalted butter
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2
chicken breasts
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1 tablespoon
garlic olive oil
Directions
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combine 1/4 cup chicken broth, 1/4 cup white wine, 1/2 of the lemon (zest and juice), 1/2 tsp garlic, 1 tsp shallot, 1/2 tsp sea salt and 1/4 tsp pepper in a bowl with chicken breasts. let marinate about an hour.
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combine feta, black olives and 1 tsp dried parsley in a food processor until finely chopped.
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remove chicken from marinate and cut a pocket into your chicken breasts, the best way is to hold the breast in your hand and cut into about 2/3 down, leaving the bottom sealed but opening up the top to fill each with half the filling.
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fill each breast with half the filling.
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warm a skillet to medium heat, add garlic olive oil.
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place chicken breasts in pan, cooking 6-8 minutes per side, or until juices run clear.
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remove chicken from pan, add remaining 1/2 cup of chicken stock, remaining half of lemon (juice and zest) and 1 tablespoon of unsalted butter. stir with whisk to incorporate all the brown bits on the pan.
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warm gravy for about 3-4 minutes.
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return chicken to the pan, spooning gravy over the chicken like a warm bath.
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best served with steamed green beans.
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