Mediterranean Chicken

August 6, 2012 by Kenmore

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


preparation time
1 mins

cook time




2 tablespoons olive oil

0.5 medium onion thinly sliced, lengthwise

2 cloves garlic thinly sliced crosswise

0.5 cup dry white wine

2 green peppers sliced lengthwise

2 tomatoes quartered

0.5 cup fresh basil leaves torn

12 chicken tenders seasoned


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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