Chicken fillets

2 – 4 serves

with colorful vegetables and Parthenon Kalamata olives

  • 4 chicken fillets
  • 3 bell peppers (green, red and orange), sliced
  • 1 eggplant, sliced
  • 2 zucchinis, thinly sliced
  • 1/2 cup olives oil
  • 2 onions, finely chopped
  • 2 tablespoons Parthenon Kalamata olives
  • 4-5 basil leaves
  • 1 clove of garlic, finely chopped or grated
  • 1 cup white wine
  • Salt, pepper

Season the chicken with salt and pepper. Heat oil in a skillet. Brown chicken and add wine. Let it simmer for a few minutes. Add vegetables, onion, basil, garlic and olives. Season slightly with salt and pepper and simmer until chicken is tender. Serve hot.

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