Greek chicken skillet

 This recipe is not the norm for our house.  If you've followed this blog enough you know I stick to stir-fried chicken, steaks on the grill, and pasta.  While this isn't a complete departure from the norm, it is a very different flavor from what we're used to.  So did my family say "Ooompa!" with me?  Check it out:

INGREDIENTS

  4  skinless, boneless chicken breast halves (about 1-1/4 pounds total)

  Salt and ground black pepper

  1  tablespoon olive oil or cooking oil

 1-1/2  cups sliced zucchini (1 medium)

 3/4  cup chopped green sweet pepper (1 medium)

1  medium onion, sliced and separated into rings

2  cloves garlic, minced

 1/8  teaspoon ground black pepper

 1/4  cup water 

 1  10.75-ounce can condensed tomato soup (oops... or a can of plain tomato sauce)

2  cups hot cooked couscous* (My family is not a fan- we used rice)

 1/2  cup crumbled feta cheese (2 ounces)

 Lemon wedges

 

DIRECTIONS

1. Sprinkle chicken with salt and black pepper. In a 12-inch skillet cook chicken in hot oil over medium heat for 12 to 15 minutes, turning once. Remove chicken from skillet; keep warm.

2. Add zucchini, sweet pepper, onion, garlic, and the 1/8 teaspoon black pepper to skillet. Add the water; reduce heat. Cover and cook for 5 minutes, stirring once or twice. Stir in soup. Bring to boiling; reduce heat. Cover and simmer for 5 minutes more, stirring once.

3. To serve, divide cous cous (or rice!) among dinner plates. Place chicken on couscous. Spoon vegetable mixture over chicken and couscous. Sprinkle with feta cheese and serve with lemon wedges. Makes 4 servings. 

VERDICT

There was a lot of improvising going on for us.  I skipped the cous cous completely because I knew my husband hated it.  And condensed tomato soup?  A little can of plain hunts tomato sauce works just as well.  In spite of my failure to adhere to the recipe as written, we loved it!  The feta cheese on top of the Greek chicken & veggies was the best!

 

 Source:  Everyday Food