|Preparation time||20 Minutes|
|Cooking time||20 Minutes|
- Garlic wine sauce:
- To a sauce pan, add olive oil, garlic and the shallots. Saute them until golden brown.
- Allow them to saute until they start to become golden and soft.
- Once the garlic and shallots are golden, add in the wine.
- In a measuring cup or bowl, stir together the cold chicken stock and corn starch to make a slurry. The slurry will keep the corn starch from lumping up on you when you add it to the hot wine sauce.
- Add the slurry to the reduced wine sauce. Bring to a boil, then reduce to a medium simmer for about 10 minutes until it has thickened up a bit. Season to taste with kosher salt and black pepper.
- Strain the sauce and discard the garlic and shallots to complete the sauce. (optional, I usually don't strain)
- If you are making the sauce ahead of time, you can cover and refrigerate it now.
- Season the trimmed chicken breast tenderloins liberally with Greek seasoning.
- In a black iron skillet (or a heavy skillet), heat 2 Tablespoons of butter and the olive oil. You will want the butter and olive oil to become really hot so the chicken will start sizzling immediately.
- Once you have the chicken in your skillet, DO NOT move them around until the bottom has developed a nice sear. If they feel like they are sticking, that means they aren't ready to turn. They should release when they are ready.
- Saute until golden on both sides. They will probably not be cooked all the way through yet. They will be by the time we are finished. If they ARE cooked all the way through, remove them to a plate and cover to keep warm so they won't overcook and dry out.
- On medium heat, add in the chopped garlic and shallots.
- Add in the sun dried tomatoes that were packed in oil.
- Add in about half a cup of the garlic wine sauce to deglaze the pan.
- Add in the rest of the butter and half of the feta cheese. The butter will make the sauce really silky. The feta will melt into the sauce and give us a tangy flavor characteristic of the Mediterranean flavor profile.
- Season to taste with kosher salt and black pepper.
- Stir in the chopped spinach and drained pasta. The spinach will cook down in less than 2 minutes and the pasta is already cooked.
- By this time, the chicken breast tenders should be cooked through. Don't over cook them or they will dry out. To finish, add in the remainder of the garlic wine sauce, then garnish with the remaining feta, toasted pine nuts, and sliced olives. The garnishes can be added to the whole pot, or to each bowl as you serve it.
Recipe sources