Chicken with Tomato and Feta Cheese Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In keeping with the Greek flavor of this dish, James partners it with orzo, a rice-shaped pasta popular in Greek cooking. 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-salt chicken broth |
1 cup crumbled feta cheese |
1/3 cup chopped brine-cured black olives (such as kalamata) |
Directions:
1. Heat oil in heavy large skillet over medium-high heat. Add shallots and oregano and sauté until shallots are tender, about 5 minutes. Season chicken with salt and pepper. Add chicken, skin side down, to skillet and sauté until skin browns, about 5 minutes. Using tongs, turn chicken over. Add tomatoes and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 5 minutes. Mix in cheese and simmer until heated through, about 5 minutes.
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