Flip and cook over medium-low heat for 5 minutes.
Transfer to a plate.
Cook the aromatics
– In the same skillet used to cook the chicken, heat 2 tablespoons of olive oil over medium-low heat.
Sauté onions until translucent, about 2 minutes.
Add garlic and sauté until fragrant, 30 seconds.
Cook the tomatoes
– Add the tomatoes, salt and pepper.
Stir and cook over medium heat until tomatoes begin to soften, about 2 minutes.
Add the olives, stir and cook for 1 minute.
Braise the chicken
– Return the chicken to the skillet, snuggling it into the tomato mixture.
Cover and cook over low heat until internal temperature reaches 160-165ºF (71-74ºC), about 13-17 minutes.
Serve
– Garnish with feta cheese and parsley.
Serve with tomato sauce and olives.
Equipment :
Skillet
Remarks :
Storage: Cover and refrigerate for up to 5 days.
Reheating: Cover and microwave on High in 15-30 second increments until warmed through.