Greek Chicken Skillet with olives

Ingredients

• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 4 medium chicken breasts
• 2 teaspoons Greek seasoning
• 2 teaspoons dried dill
• 1 teaspoon red pepper flakes
• 4 ounces bella mushrooms (sliced)
• 1 pound cherry tomatoes (medly)
• 3 ounces kalamata olives (halved)
• 1/8 cup kalamata olive juice
• 1 cup chicken broth
• 1/2 cup feta cheese (crumbled)
• fresh oregano (optional)
• 16 ounces fettuccine (optional)

Instructions

1. 1

   Prepare pasta according to directions before starting chicken dish.

2. 2

   Mix the greek seasonings, dried dill, and red pepper flakes. Pound the chicken breasts into equally thick portions if need be.* Season all sides of the chicken breast with the seasoning mix.

3. 3

   Heat olive oil in a large 12 inch skillet or braising pan over medium-high heat. Sear both sides of the chicken breasts, about 5 minutes in total. Remove from the skillet to a large plate.

4. 4

   Add the tomatoes and mushrooms to the skillet with 2 Tablespoons of butter. Saute until the mushrooms become tender and dark, about 5 minutes.

5. 5

   Add the olives, olive juice, and chicken stock to the skillet to deglaze. Return the chicken and juices on the plate to the skillet. Cover and simmer for 5 minutes until tomatoes begin to burst.

6. 6

   Remove the cover to reduce the liquid or leave covered for more liquid.

7. 7

   Serve over prepared pasta. Top with feta cheese and fresh oregano.