Greek Chicken with Tomatoes and Feta

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adapted from Fresh Every Day: More Great Recipes from Foster’s Market
Serves 4

4 boneless, skinless chicken breast halves (about 1½ pounds)
Grated zest and juice of 1 lemon
1 cup dry white wine (Chenin Blanc works well)
2 tbsp chopped fresh oregano, plus more for garnish
2 tbsp olive oil
1 tbsp unsalted butter
1 medium onion, diced
6 tomatoes (on-the-vine or plum), diced
4 garlic cloves, minced
½ cup pitted Greek olives, chopped
6 fresh basil leaves, cut into thin strips, plus more for garnish
2-3 ounces feta cheese, crumbled

Rinse the chicken breasts under cool water, pat them dry with a paper towel, and place them in a shallow dish to marinate.  Make marinade by combining lemon zest and juice, wine, and oregano with salt and pepper to taste.  Pour over chicken and rub into all sides.  Cover and marinate in the refrigerator for several hours or overnight.  (Bring to room temperature before cooking.)

Heat olive oil and butter in large skillet on medium-high until butter melts.  Remove chicken from marinade and place in skillet.  Reserve the marinade.  Cook chicken, turning once, for 4 to 5 minutes a side, until lightly browned.  Transfer to a plate and cover loosely with foil to keep warm.

Add onion and tomatoes to the skillet, reduce the heat to medium, and cook until onion is soft and tomatoes soften and release liquid, bout 3 minutes.  Add the garlic and sauté one minute more, stirring constantly.  Add reserved marinade and bring to a boil.  Redue heat and simmer about 3 minutes, until reduced slightly.  Season with additional salt and pepper to taste.

Return the chicken to the skillet with the sauce.  Add the olives and basil, simmer on low for 6 to 8 more minutes, until cooked through. 

Transfer chicken to plates, spoon sauce over each brest.  Garnish with the feta and additional basil and oregano.  Serve immediately.

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