• 4 boneless, skinless chicken breasts
• 2 Tbsp minced garlic
• Salt and pepper
• 2 Tbsp dried oregano, divided
• Extra virgin olive oil
• 1/2 cup dry white wine
• 1 large lemon, juiced
• 1/2 cup chicken broth
• 1 cup finely chopped red onion
• 1 1/2 cup small diced tomatoes
• 1/4 cup sliced green olives (I added more)
• Fresh parsley, stems removed, chopped

Make three slits on each side of breasts. Insert garlic into each slit. Season both sides with salt and pepper to taste. Sprinkle oregano on both sides.

Heat 2 tbsp. of olive oil on medium-high in large skillet. Brown the chicken on both sides.

Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top.

Reduce the heat to medium and cover with lid. Cook for 10-15 minutes turning the chicken over once until chicken’s internal temp reaches 165 F.

Add chopped onions, tomatoes and olives. Cover and cook for 3-5 mins.

Serve over a bed of pasta or white rice.