- 2 tbsp. extra virgin olive oil
- 8 grinds The Fresh Market Sea Salt and Black Peppercorn Grinder
- 2 tsp. dried oregano
- 1 tsp. granulated garlic
- 1 lemon juice and zest
- ⅓ c. pinot gris
- 1 tbsp. sugar
- 4 boneless, skinless chicken breasts
Pan Sauce Ingredients:
2 tbsp. extra virgin olive oil
¼ c. pinot gris
½ lemon juiced
2 oz. crumbled feta cheese
Tzatziki Sauce: 1 c. full fat Greek yogurt ½ c. hot house cucumber, diced 1 tbsp. lemon juice 1 tsp. garlic powder 1 tbsp. fresh mint, chopped ¼ tsp. salt ¼ tsp. pepper
Combine all ingredients for marinade is a large plastic bag. Allow chicken to marinade for at least 30 minutes and up to 2 hours.
Heat a large skillet over medium high heat for 2 minutes. Add olive oil and swirl to coat. Remove chicken from marinade and allow to drain of excess liquid. Sear chicken for 2 minutes on each side until deep golden brown. Remove to a plate and set aside. Remove skillet from heat and add wine and lemon juice. Return skillet to heat, scraping up any browned bits from the bottom of the pan. Return chicken to pan and cook until it reaches an internal temperature of 165°. Slice chicken on the diagonal and place on serving platter. Pour pan sauce over top and sprinkle with feta cheese. Add all Tzatziki ingredients to bowl and stir to combine. Drizzle over chicken or serve in a bowl on the side for dipping.