Mediterranean Chicken

Chef Frank Georgacopoulos shows how to prepare some tasty chicken in the Greek style. Put it over spaghetti for a real treat.

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preparation Time
1 mins

cook Time
1 mins


2148 per serving


  • coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1/2 medium onion, thinly sliced, lengthwise
  • 2 cloves garlic, thinly sliced crosswise
  • 1/2 cup dry white wine
  • Feta cheese, crumbled
  • 2 green peppers, sliced lengthwise
  • 2 tomatoes, quartered
  • 1/2 cup fresh basil leaves, torn
  • 12 chicken tenders, seasoned
  • cooked spaghetti, (optional)


Step 1

In a large skillet, heat 1 T. oil over medium-high. Season and sautee chicken tenders. In another pan add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add green peppers, tomato.

Step 2

Add Dijon mustard, white wine and cook until evaporated, about 2 minutes.

Step 3

Add chicken tenders at this point and bring all flavors together. At the end, begin adding Feta cheese until a creamy texture is achieved. (If using pasta, follow step four)

Step 4

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.

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