Chicken saganaki

Chicken saganaki


1 tablespoon olive oil

8 chicken fillets, trimmed, halved

1 brown onion, chopped

3 garlic cloves, sliced

150g cup mushrooms, halved

2 zucchini (baby marrow), thickly sliced diagonally

400g can crushed tomatoes

1 cup (250ml) chicken stock

½ cup (80g) pitted olives

50g fetta, crumbled

Oregano leaves, to garnish


Heat the oil in a large deep frying pan over medium-high heat. Cook chicken for 3 mins each side or until browned. Transfer to a plate.

Add onion and garlic to the pan. Cook over medium-high heat, stirring, for 2 mins or until onion starts to brown. Add mushrooms and zucchini. Cook, stirring, for 2 mins or until starting to soften. Add tomato and stock. Season. Bring to a simmer. Return chicken to pan. Cover and cook for 15 mins or until chicken is cooked through. Sprinkle with olives, fetta and oregano.

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