Chicken Tigania with Mustard and Oregano | Quick Greek Dinner
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25 min
Quick
Sezamo
O rețetă grecească clasică și rapidă de tigania: bucăți fragede de piept de pui rumenite la tigaie, glazurate într-un sos savuros de vin alb, muștar Dijon, miere și oregano mediteranean. Gata în doar 20 de minute!
Preparation method
Preparation of ingredients
Cut the chicken breast into bite-sized cubes or strips (approx. 2-3 cm). Season the chicken pieces with sea salt, freshly ground black pepper, and half of the dried oregano.
Peel the garlic cloves and crush or finely mince them. In a small bowl, mix the dry white wine with Dijon mustard, wildflower honey, and freshly squeezed juice from half a lemon until smooth.
Pan cooking (Tigania)
Heat the extra virgin olive oil in a large, deep skillet over medium-high heat. Add the chicken breast pieces and brown them on all sides for 5-7 minutes, until they develop a nice golden crust.
Chef's tip
For extra freshness and Mediterranean flavor, you can add a few Kalamata olives or some crumbled feta cheese right before serving.
Tigania is traditionally served hot, straight from the pan, alongside warm flatbreads (pita) to enjoy the delicious mustard and lemon sauce.
Ingredients
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25 min
Under an hour
