Ingredients
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6 chicken breast halves
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salt and black pepper
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1 tablespoon olive oil
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2 tablespoons unsalted butter
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1 medium onion, chopped
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2 garlic cloves, finely minced
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1/2 cup white wine
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1/4 teaspoon ground oregano
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1/2 teaspoon dried thyme
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2 cups corn (from 4 large ears)
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1/2 lb cherry tomatoes or 1/2 lb grape tomatoes, halved
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1 tablespoon fresh lime juice
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feta cheese, crumbled
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1 green peppers or 1 red pepper, seeded & chopped
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roma tomato, quartered
Instructions
- Mix oregano, thyme, salt ad pepper together.
- Sprinkle over chicken and pound between heavy-duty plastic wrap to ½†even thickness.
- Heat oil in skillet over MED-HI; sauté 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 sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 4 minutes.
- Add garlic and sauté, 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 sauté, 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.