Greek Chicken With Warm Tomato Corn Salad

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Delightful good! Has long list of ingredients; however, goes together fast. Can use with rib-eye steaks as well. Adapted from epicurious.

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Steps

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Mix oregano , thyme , salt ad pepper together.

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Sprinkle over chicken and pound between heavy-duty plastic wrap to even thickness.

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Heat oil in skillet over med-hi.

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Saut chicken to brown.

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Pour off any drippings from skillet , keeping any brown bits in skillet , and return to moderately high heat.

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Push chicken to one side.

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Add butter , onion , and pepper and saut , stirring occasionally and scraping up brown bits , until onion is golden , about 4 minutes.

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Add garlic and saut , stirring , 1 minute.

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Stir in corn and wine.

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Distribute chicken breasts in pan , evenly , and cover skillet.

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Cook until corn is just tender-crisp and chicken juices run clear , about 15-20 minutes.

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Remove lid , then add tomatoes and saut , until tomatoes just begin to soften , about 2 minutes.

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Remove from heat and stir in any meat juices on plate and lime juice.

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Serve with warm tomato-corn salad and sprinkle with feta cheese.

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Ingredients

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chicken breast halves, salt and black pepper, olive oil, unsalted butter, onion, green peppers, garlic cloves, white wine, ground oregano, dried thyme, corn, cherry tomatoes, roma tomato, fresh lime juice, feta cheese