Sautéed Chicken with Cherry Tomatoes Olives Feta and Mint
Ingredients
- 1/2 cup unbleached all-purpose flour
- 4 boneless, skinless chicken breasts (about 5 to 6 ounces each), tenderloins removed (see illustration below) and breasts trimmed of any yellow or white fat
- Salt and ground black pepper
- 4 tablespoons olive oil , plus 2 more teaspoons (if needed)
- 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
- 1 pint cherry tomatoes , halved
- 1/2 cup kalamata olives , pitted and halved (see illustration below)
- 1 - 2 tablespoons water (if needed)
- 2 ounces feta cheese , crumbled (about 1/2 cup)
- 1/4 cup thinly sliced fresh mint leaves
Instructions
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