Kevin Lynam Photography-Bridge

Today on DelmarvaLife –

Kevin Lynam Photography

We have very few days to take advantage of the beautiful landscape the snow provides. We get some pro tips on how to take your snapshot in the snow to the next level with Milton photographer Kevin Lynam.

2022 Movies

Rob Rector, founder of Revival House Theater in Milton, gives us some insight on the most-anticipated movies of the new year.

Dr. Karen Barbosa

We talk with Karen Barbosa, DO, FACOS about expanding TidalHealth‘s advanced and comprehensive breast program into Delaware. 

Katie is in the DelmarvaLife Kitchen showing us how to make a wintertime favorite in her home state of Maine, Maple Syrup Snow Candy.

Quick-as-a-Wink-Greek-Chicken_ArticleImage-CategoryPage_ID-1767253

It’s time to add a new favorite to your weeknight dinner lineup, and this is one that’s ready to be enjoyed in less than 30 minutes. Our Quick-as-a-Wink Greek Chicken features lots of authentic and fresh-tasting Greek ingredients, like kalamata olives, tomatoes, and crumbled feta. Serve with your favorite side dish and enjoy!

What You’ll Need

  • 4 boneless, skinless chicken breasts
  • Salt for sprinkling
  • Black pepper for sprinkling
  • 2 tablespoons olive oil, divided
  • 1/2 cup chopped onions
  • 1/2 cups cherry tomatoes, cut in half
  • 1/2 cup pitted kalamata olives,cut in half
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 1/2 cup crumbled feta cheese

What to Do

  1. Lightly sprinkle both sides of chicken with salt and pepper.
  2. In a large skillet over medium heat, heat 1 tablespoon oil until hot; cook chicken 10 to 12 minutes, or until no longer pink in center, turning once.
  3. Meanwhile, in a medium skillet over medium-high heat, heat remaining 1 tablespoon oil; cook onions 3 to 4 minutes, or until tender. Add tomatoes, olives, garlic, and oregano and cook 6 to 8 minutes, or until tomatoes start to break down. Stir in lemon juice. Serve tomato mixture over chicken and top with feta cheese.

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