Mediterranean Chicken Sauté
Betsy Beard
ingredients
- 1 sliced yellow squash
- 2 Tbsp olive oil
- 1 clove minced garlic
- 1/2 lb boneless, skinless chicken breasts, cut into cubes
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 cup white wine
- 1 cup halved cherry tomatoes (or use sun-dried tomatoes if desired)
- 1 cup tightly packed spinach
- 1 Tbsp chopped fresh oregano
- 1/4 cup crumbled feta cheese
directions
- 1
Heat oil in skillet and stir fry the garlic for about 30 seconds. Then add the chicken, salt and pepper and cook for about 4-6 minutes until done. Remove the chicken to a warming plate in the oven.
- 2
Add the squash and stir fry for about 2 minutes until done but crisp. Stir in wine and cook 2 minutes. Add tomatoes, spinach, oregano and the chicken back in. Cook for additional 2-3 minutes and sprinkle with feta cheese.
Source: Louis Herrin (Pillsbury Classic Cookbooks)
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