There are some days I come home from work, itching to get into the kitchen and start a meal.
Today was not one of those days. I came home from work, took the dog out, then promptly took an hour-long nap. When I awoke, it was to my sweet B making noise in the kitchen, preparing to make his mama's recipe for Greek chicken.
Like my mom and the baklava, they're not Greek, either. But also like the baklava, this stuff is really good. And it has wine IN it, which usually means we have wine WITH it - which in my opinion is a terrific way to choose a recipe. Especially after a day like today.
It was kind of amazing to eat a meal that someone else cooked for me. In addition to the chicken, B made sauteed spinach and roasted broccoli, and all of it was wonderful and deliciously healthy. The majority of ingredients were ones we already had, which was nice, too.
I am so grateful I have a husband-to-be who is my partner in everything, who is ready to step up to the plate when I just can't get it together. I hope it goes without saying that I'd do the same for him. I'm also exceedingly grateful for a man whose mama taught him to cook. My brother is a phenomenal cook, but 99 percent of the men I know don't know how to cook. Thankfully my fiance does not fall into that category. And any sons we may have in the future - well, I'm going to make sure they have a rudimentary knowledge of the kitchen, if only for the sake of their future wives.
Enjoy the Greek chicken - see if you can get your man to make it for you, ladies!
Mama S's Greek Chicken
1/4 cup flour
1/2 teaspoon salt
1 tablespoon dried oregano
4 chicken breasts
3 tablespoons olive oil
1 14-ounce can diced tomatoes
1/2 cup dried white wine
1 2.25 can sliced black olives (we had green, so that's what we used)
2 tablespoons capers
4 ounces crumbled feta
Combine flour, salt and oregano. Dredge chicken in flour mixture.
In a large skillet, heat olive oil. Saute chicken until browned on both sides.
Add remaining ingredients and simmer until chicken is tender and sauce thickens, about 15 minutes.
Season with salt and freshly cracked black pepper to taste.