greek chicken

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merri rosenthal 1

"MY FAMILY LOVES THE TANG OF THE FETA SAUCE.SO QUICK AND EASY TO MAKE. I SERVE IT WITH BUTTERED ORZO PASTA AND A SALAD."
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Ingredients

1hr servings
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Original recipe yields 6 servings

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Directions

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  1. SLICE CHICKEN INTO SMALL STRIPS. SET ASIDE. CHOP GARLIC, SLICE ONION AND PEPPERS INTO SMALL STRIPS. CHOP OREGANO. CUT LEMON IN HALF. IN A BOWL COMBINE CHICKEN, 1/2 OF THE OLIVE OIL, 1/2 OF THE GARLIC, 1/2 OF THE LEMON, JUICED AND SALT AND PEPPER. MARINATE FOR 1 HR. IN A LARGE SKILLET ON MED HIGH HEAT, BROWN CHICKEN IN PAN FOR ABOUT 2 MIN. ADD ONIONS, PEPPERS, GARLIC, PEPPER FLAKES, LEMON PEPPER, OREGANO AND OLIVE OIL. COOK FOR ABOUT 5 MINUTES UNTIL VEGETABLES GET TENDER. ADD WINE, LEMON HALF, JUICED AND FETA CHEESE. COOK A FEW MORE MINUTES TO REDUCE WINE AND MELT CHEESE SLIGHTLY. ENJOY

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