2 pounds boneless skinless chicken in strips
1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, chopped
3 Vine Ripe Tomatoes
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup Garlic Wine Vinigar
2 teaspoons dried
2/3 cup crumbled feta cheese
Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.