Chicken with Tomato and Feta Cheese Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This has been in my must try file for ages. I think it's from an issue of Bon Appetit. Now that I have seen this again I want it now!!!!! Ingredients:
2 tablespoons olive oil |
3 large shallots, chopped |
2 teaspoons dried oregano |
4 boneless chicken breast halves, with skin |
2 cups canned crushed tomatoes, with added puree |
1 (14 1/2 ounce) can low sodium chicken broth |
1 cup crumbled feta cheese |
1/3 cup chopped kalamata olive |
Directions:
1. Heat oil in heavy large skillet over medium high heat.
2. Add shallots and oregano and saute until shallots are tender, about 5 minutes.
3. Season chicken with salt and pepper.
4. Add chicken skin side down to skillet, and saute until skin browns, about 5 minutes.
5. Using tongs, turn turn chicken over.
6. Add tomatoes and broth and bring to boil.
7. Cover skillet.
8. Reduce heat to medium-low.
9. Simmer until chicken is cooked through, about 10 minutes.
10. Transfer chicken to plate.
11. Boil sauce over high heat until thickened, about 5 minutes.
12. Mix in cheese and olives.
13. Return chicken to sauce and simmer until heated through, about 5 minutes.
14. Serve with orzo.
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