Ingredients:

• 4 boneless, skinless chicken breasts
• Kosher salt
• Black pepper
• 1 tablespoon dried oregano, divided
• 2 tablespoons Garlic Infused Olive Oil
• ½ cup dry white wine
• 1 large lemon, juiced
• ½ cup chicken broth
• 1 medium red onion, finely chopped
• 4 small tomatoes, diced, about 1 ½ cups
• ¼ cup sliced green olives
• Handful of fresh parsley, stems removed, leaves chopped
• Crumbled feta cheese (optional)

Directions:

• Prep the chicken: Pat the chicken breasts dry. Make three shallow slits on each side of the chicken breast.
• Season the chicken: Rub the garlic oil on both sides of the chicken, and into the slits you made. Season the chicken breasts on both sides with salt, pepper and ½ of the dried oregano.
• Sear the chicken: In a large cast iron skillet, heat more of the olive oil on medium-high. Sear the chicken on both sides, then add the white wine and reduce by half.
• Braise the chicken: Add the lemon juice and chicken broth. Sprinkle the remaining ½ tablespoon of oregano on top and turn the heat to medium. Cover with a lid or tightly with foil. Cook for about 5 to 6 minutes on one side, then turn the chicken over and cook for 5 to 6 additional minutes, or until the internal temperature of the chicken reaches 165°F.
• Finish the chicken and serve: Uncover and top with chopped onions, tomatoes and olives. Cover again and cook for 3 minutes. Finish with the parsley and feta cheese (if using). Enjoy!

Recipe Adapted from: https://www.themediterraneandish.com/