20-Minute Mediterranean Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• All-purpose flour, for coating
• Olive oil, as needed
• 1 tsp dried oregano
• 3 garlic cloves, minced
• Fresh parsley, chopped
• 3 tbsp dry white wine
• 1 anchovy fillet, optional
• Salt and black pepper, to taste

Method

1. Cut chicken into bite-size pieces. Season with salt and pepper, then lightly coat in flour; shake off excess.
2. Heat olive oil in a large skillet over medium-high heat. Sauté chicken until golden and cooked through. Move to one side of the pan.
3. In the same pan, add a little more oil if needed. Sauté garlic until fragrant, about 30 seconds.
4. Add oregano, parsley, wine, and anchovy if using. Stir and scrape up any browned bits.
5. Return chicken to the sauce, toss to coat, and cook 1–2 minutes more.
6. Serve over rice or with crusty bread.