Chez Starz

Really good wine pairing for this dish pictured above

This is another recipe from the new cookbook I recently purchased called Cooking My Way Back Home.  The original recipe calls for olives and feta, which I will include, but I omitted them because I didn’t think my children would like them.

Ingredients:

• 6 boneless, skinless chicken breasts, each cut on the diagonal into 3 pieces
• Salt and freshly ground pepper
• 1/3 cup all-purpose flour
• 1/4 cup canola oil
• 4 TBS unsalted butter
• 8 cloves garlic, finely chopped
• 1 TBS dried oregano
• 1 TBS sugar
• 1/2 cup dry white wine
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 cups chicken stock
• 1 TBS fresh flat-leaf parsley

Garnish:

• 1 cup nicoise olives, pitted and quartered
• 1/2 cup crumbled feta cheese
• 2 TBS chopped fresh flat-leaf parsley

Directions:

Season the chicken with salt and pepper, put the flour in a shallow dish, and dredge each piece.

Heat the oil and add the chicken pieces, cooking 2-3 minutes per side, or until golden.  Transfer to a plate and set aside.

Lower the heat and add 2 TBS butter to the pan, scraping up any bits, then add the garlic and cook for 30 seconds. Add the oregano, sugar, wine, and lemon juice; raise the heat and simmer for 2 minutes. Add stock and cook 4 more minutes.

Turn the heat to medium-low and add the chicken with the remaining 2 TBS butter; stir to coat each piece and cook 2 more minutes, or until cooked through. Add the parsley and season with salt and pepper.

To serve, place chicken on a plate, cover with sauce, and garnish with olives, feta, and parsley.