2 servings
- 12 ounces boneless, skinless chicken breasts
- ½ cup large diced red pepper
- ¼ cup large diced red onion
- ½ cup large diced portobello mushrooms
- 1 tablespoon garlic puree
- ½ cup large diced asparagus
- ½ cup large diced roma tomatoes
- 1 tablespoon fresh basil
- 1 ounce kalamata olives
- Salt as needed
- Ground black pepper as needed
- 2 ounces white wine
- 3 ounces feta cheese
- All purpose flour as needed
Cut chicken into strips ¾ – 1-inch wide, dredge in flour seasoned with salt and pepper. Shake off excess flour. Heat olive oil in sauté pan until smoking hot. Add chicken strips. Sauté until light golden brown. Add onion, garlic, basil, mushrooms, asparagus, and red pepper. Sauté 2-3 minutes until veggies begin to soften. Deglaze with white wine. Add tomatoes and olives and sauté an additional 2-3 minutes, moving constantly. Add ½ of feta cheese, flip in and serve topped with remaining feta cheese.
