Chicken Mediterranian

By arthurlemay

Ingredients

• Olive oil as needed
• 2 pounds boneless, skinless chicken breasts, cut into medallions
• 1 tablespoon fresh garlic, diced
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh basil, chopped
• 1/2 cup white wine
• 1/2 cup chicken stock
• 2 large tomatoes, chopped
• 3 ounces olive oil
• Juice from 1 lemon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces fresh spinach, cleaned and chopped
• 8 ounces feta cheese, crumbled
• 1 pound cooked penne pasta

Preparation

Step 1

In a large sauté pan, heat the olive oil over medium-high heat. Place the chicken medallions in the pan and sauté on both sides until browned.

Add the garlic, oregano and basil. When the garlic begins to brown, add the white wine and chicken stock. Let simmer for 2-3 minutes, then add the tomatoes, olive oil, lemon juice, salt and pepper, spinach and feta cheese.

Toss well while simmering for about a minute more. Add the hot, cooked pasta, toss well and serve.