Ingredients:
6 chicken breast halves
salt and black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onions, chopped
1 green peppers or 1 red peppers, seeded & chopped
2 garlic cloves, finely minced
1/2 cup white wine
1/4 teaspoon ground oregano
1/2 teaspoon dried thyme
2 cups corn ( from 4 large ears)
1/2 lb cherry tomatoes or 1/2 lb grape tomatoes, halved
roma tomatoes, quartered
1 tablespoon fresh lime juice
feta cheese, crumbled
Directions:
Mix oregano, thyme, salt ad pepper together.
Sprinkle over chicken and pound between heavy-duty plastic wrap to 1/2 ” even thickness.
Heat oil in skillet over MED-HI; saute chicken to brown.
Pour off any drippings from skillet, keeping any brown bits in skillet, and return to moderately high heat. Push chicken to one side.
Add butter, onion, and pepper and saute, stirring occasionally and scraping up brown bits, until onion is golden, about 4 minutes.
Add garlic and saute, stirring, 1 minute. Stir in corn and wine; distribute chicken breasts in pan, evenly, and cover skillet. Cook until corn is just tender-crisp and chicken juices run clear, about 15-20 minutes.
Remove lid, then add tomatoes and saute, until tomatoes JUST begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate and lime juice. Serve with warm tomato-corn salad and sprinkle with feta cheese.
Servings: 4-6
Time preparation: 8 min.
Time total: 33 min.