Step 1

Season the chicken breasts with salt and pepper and quick fry in 3 tbsp olive oil a saute pan over medium high heat for about 3 minutes per side until cooked but still juicy. Remove from the pan and hold in a warm oven.

Step 2

In the same saute pan add the olive oil and garlic for one minute until the garlic is softened.

Step 3

Add the mushrooms, chicken stock and white wine. Simmer for a few minutes until the volume decreases by about half.

Step 4

Add the chicken back to the pan along with all the other ingredients except the feta cheese.

Step 5

Toss together until the butter has melted and the chicken is warmed through. At the last minute toss in the feta cheese.

Step 6

Serve over cooked pasta.