Stuffed pepper

Greek Chicken

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Greek Chicken Recipe - Chicken a la Greque


4 chicken breasts, boneless and skinless,
1/2 cup calamata olives, pitted,
1/2 cup artichokes, quartered, from a can,
2 roma tomatoes, diced,
1 Tbsp. capers,
1 Tbsp. olive oil,
1 Tbsp. butter,
1/4 cup chicken broth,
2 oz. dry white wine,
1 tsp. oregano,
salt and pepper to taste.


Brush the chicken breasts with little olive oil, season them with salt and pepper and cook them over the grill or in the oven until just done. Im the mean time, heat the olive oil and butter in a large skillet and saute the vegetables for 2-3 minutes. Add the cooked chicken breasts and deglaze with the white wine and chicken broth. Add the oregano and simmer for about 5 minutes to thicken the sauce and for the flavors to mix. Serve the Greek chicken with roasted or mashed potatoes.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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