SERVES 4
TOTAL TIME: 40 minutes
Fresh basil or cilantro can be substituted for the mint. See the photo that follows the recipe.
|
½ |
cup all-purpose flour |
|
4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary |
|
1 |
teaspoon ground coriander |
|
Salt and pepper |
|
|
¼ |
cup olive oil |
|
2 |
garlic cloves, minced |
|
12 |
ounces cherry tomatoes, halved |
|
½ |
cup pitted kalamata olives, halved |
|
2 |
ounces feta cheese, crumbled (½ cup) |
|
¼ |
cup shredded fresh mint |
1. Spread flour in shallow dish. Pat chicken dry with paper towels and season with coriander, salt, and pepper. Working with 1 chicken breast at a time, dredge breasts in flour.
2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, 6 to 8 minutes. Flip chicken, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes; transfer to platter and cover with aluminum foil.
3. Add 1 tablespoon oil and garlic to now-empty skillet and cook over medium-high heat until garlic is fragrant, about 30 seconds. Stir in tomatoes and olives, scraping up any browned bits, and cook until tomatoes are just softened, about 2 minutes. Stir in remaining 1 tablespoon oil and season with salt and pepper to taste. Pour tomato mixture over chicken, sprinkle with feta and mint, and serve.