In the myths, Hermes was the messenger of the gods, capable of running faster than anything in the world. Hermes Chicken isn’t quite as fast as its namesake, but being ready in half an hour is still plenty impressive. The chicken is pan-fried until tender and savory, and then covered in a tangy, zesty, herbaceous sauce and served over hot orzo pasta. When you need a burst of energy to get your own errands done, Hermes Chicken will get you back on your winged feet!
Ingredients
- 3 teaspoons olive oil, divided
- 1 pound chicken tenderloins
- 2 medium tomatoes, sliced
- 1 cup fresh mushrooms, sliced
- 1/2 cup onion, chopped
- 1 tablespoon capers, drained
- 1 tablespoon lemon-pepper seasoning
- 1 tablespoon salt-free Greek seasoning
- 1 medium clove garlic, minced
- 1/2 cup water
- 2 tablespoons ripe olives, chopped
- orzo pasta, optional, to taste, cooked and warm, for serving
Directions
Step 1 –In a large skillet over medium heat, heat 2 teaspoons of the olive oil.
Step 2 –Add the chicken tenderloins to the hot oil and sautĂ©, turning halfway through, until they are no longer pink and the meat reaches an internal temperature of 165 degrees F, about 7-9 minutes.
Step 3 –Transfer the chicken tenderloins to a plate and keep them warm.
Step 4 –In the same skillet over medium heat, heat the remaining oil.
Step 5 –Add the tomatoes, the mushrooms, the onions, the capers, the lemon-pepper seasoning, and the Greek seasoning to the hot oil and cook, while stirring, until the onions are translucent, about 2-3 minutes.
Step 6 –Stir in the garlic and cook until fragrant, about 1 minute.
Step 7 –Add the water and bring the mixture to a boil.
Step 8 –Reduce heat to low and simmer the mixture, uncovered, until the vegetables are tender, about 3-4 minutes.
Step 9 –Add the cooked chicken and the olives to the skillet.
Step 10 –Simmer the chicken mixture, uncovered, until it is heated through, about 2-3 minutes.
Step 11 –Serve with the warm orzo.
