2 teaspoons vegetable oil
4 chicken leg quarters
12 oz. jar chicken gravy
1/4 cup dry white wine
2 teaspoons lemon juice
2 1/4 oz can sliced black olives, drained
1 teaspoon dried oregano
4 oz pkg crumbled feta cheese
In a large skillet, heat oil over medium-high heat. Add chicken
and cook 4 to 5 minutes on each side, or until browned; drain.
Reduce heat to medium-low; cover and cook 25 to 30 minutes, or
until chicken is no longer pink inside. Meanwhile, in a small
bowl, combine gravy, wine, lemon juice, olives, and oregano; mix
well. Pour over chicken; reduce heat to low and simmer 3 to 5 more
minutes, or until the sauce is heated through. Top chicken with
feta cheese and serve.