Greek Chicken

Here's a delicious recipe from this month's Taste of Home Magazine.  It might not look that appetizing in the picture, but it was certainly delicious!  Here's the recipe I made with just a few modification.  Click here to see the original recipe on their website.

3 t olive oil (divided)

1 lb chicken tenderloins

2 medium tomatoes, sliced

1 cup sliced fresh mushrooms

1/2 cup chopped onion

1 T capers, drained (I omitted)

1 T lemon-pepper seasoning (I omitted)

1 T salt-free Greek seasoning (I used regular Greek seasoning)

1 garlic clove, minced

1/2 cup water

2 T chopped fresh olives

1.  In a skillet, heat 2 tsp oil over medium heat.  Saute chicken 7-9 minutes.  Remove and keep warm.

2.  In same skillet, heat remaining oil.  Add next six ingredients.  Cook until onion is translucent.  Add garlic.  Add water; bring to boil.  Reduce heat and simmer 3-4 minutes.  

3.  Return chicken to skillet.  Add olives.  Simmer about 3 more minutes.  

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