Mmmm… Mediterranean Chicken is so easy and tasty!
Ingredients:
Chicken:
2 boneless skinless chicken breasts
1 cup Honeyed Lemon Balm Mead
1 cup chicken stock
Juice of 2 lemons
½ cup cherry tomatoes, halved
Goat cheese crumbles
3 cloves garlic, roughly chopped
2 sprigs of fresh oregano, chopped
2 sprigs of fresh thyme, chopped
Olive oil
Salt and pepper to taste
Marinade:
½ cup Honeyed Lemon Balm Mead
½ cup plain Greek yogurt
Juice of 3 lemons
3 cloves garlic
2 sprigs fresh oregano
2 sprigs fresh thyme
Directions:
Prepare the marinade. Whisk together mead, Greek yogurt, and lemon juice. Place chicken breast in a Ziploc bag and pour mead mixture over the chicken. Add garlic and fresh herbs. Refrigerate for at least 1 hour or up to 5 hours.
Remove the chicken from the marinade, rinse, and pat dry. Season chicken breast with salt and pepper.
Add olive to large skillet over medium-high heat. When the olive oil is hot, add the chicken breast. Cook until lightly browned on each side, about 5 minutes per side. Remove chicken from skillet and set aside.
Reduce heat to medium and add chopped garlic. Cook for 1-2 minutes until translucent. Add the mead, chicken stock and lemon juice and cook over medium high heat until lightly boiling. Once boiling, reduce heat to low and add the chicken and herbs to the skillet.
Cover and cook on low until the chicken breasts are cooked through and sauce has thickened, about 15 minutes.
Remove chicken from the skillet and top with sauce, cherry tomatoes and goat cheese crumbles.
Notes: Honeyed Lemon Balm Mead can be replaced with Off-Dry Traditional Mead or Off-Dry Pear Mead.
Pairs well with Honeyed Lemon Balm, Off-Dry Traditional, Off-Dry Pear or Off-Dry Blueberry Meads