Chicken with Tomato and Feta Cheese Sauce

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 3 large shallots, chopped
  • 4 boneless chicken breast halves, with skin
  • 2 tablespoons minced fresh rosemary leaves or 2 teaspoons dried rosemary, crumbled
  • Salt and freshly ground black pepper
  • 1 (28-ounce) can whole tomatoes with juice
  • 1 1/2 cups chicken broth
  • 1 cup crumbled feta
  • 1/2 cup chopped brine-cured black olives (such as Kalamata)
Directions

In a heavy large skillet set over medium-high heat, heat oil. Add shallots and cook, stirring, about 3 minutes. Season chicken with rosemary, salt and pepper. Add chicken, skin side down, to skillet and cook for 5 minutes, or until skin is browned. Turn chicken over, add tomatoes, including juice and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is just cooked through, about 7 to 10 minutes.

Transfer chicken to serving plate. Boil sauce over high heat until thickened, about 5 minutes. Add cheese and olives and simmer, stirring, until heated through. Spoon sauce over chicken and garnish with rosemary sprigs.

Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available


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