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Reggio's Chicken Mediterranean
Vegetable oil, as needed
2 lbs. boneless, skinless chicken breasts, cut into medallions
1 T. chopped fresh garlic
1 t. chopped fresh oregano
1 t. chopped fresh basil
4 oz. (1/2 c.) white wine
4 oz. (1/2 c.) chicken stock
2 large tomatoes, chopped
3 oz. extra-virgin olive oil
Juice from 1 lemon
1/2 t. salt
1/4 t. freshly ground black pepper
8 oz. fresh spinach, cleaned and chopped
8 oz. feta cheese, crumbled
1 lb. cooked penne pasta
In a large saute pan, heat the vegetable oil over medium-high. Place the chicken medallions in the pan and saute on both sides until browned.
Add the garlic, oregano and basil. When the garlic starts 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 1 minute more. Add to the hot, cooked pasta (reheat first if necessary), toss well and serve.
Makes 4-6 servings.
Reggio in South Weymouth, MA.
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