Chicken Onassis

READY IN: 35mins
Recipe by R. Warren Meddoff

This dish was originally created (allegedly) for multi billionaire Ari Onassis. I was served it in a french restaurant on Las Olas Blvd in Ft. Lauderdale and I have recreated it in my own kitchen.

Top Review by IngridH

Yummy! I made a few changes to the recipe, but I think I stuck with the spirit of it. I omitted the oil entirely, and started by sauteing the chicken in plain butter. Once it was golden, I took it out and added a bit more butter to the pan and proceeded as written. The only ingredient I changed was the olives- using kalamatas, since I had them on hand. This was beautiful as well as tasty; and would be perfect for either a weeknight meal or a company dinner. I served with roasted mushrooms, but a green vegetable and rice or noodles would also be excellent.

Ingredients Nutrition


  1. mix flour and paprika and place in pie plate.
  2. pound chicken breasts flat to approximately 1/2" thickness and season on both sides with salt& pepper.
  3. dredge chicken breast on both sides in flour mixture.
  4. thinly slice scallions.
  5. deseed and dice tomatoes.
  6. heat olive oil and 3 tbs butter in skillet large enough to hold chicken breasts.
  7. in a small skillet melt remaining butter and sautee scallions and tomatoes in it until just softened brown prepaired chicken breasts in olive oil and butter mixture.
  8. add olives, tarragon and white wine to butter,scallions and tomatoes and bring to a simmer.
  9. crumble feta cheese (large pieces) into vegetables and add parsley.
  10. Allow feta to partially melt and thicken sauce.
  11. Plate the browned chicken breasts and spoon equall portions of the sauce over each.
  12. I serve this with either lightly buttered steamed broccoli or green beans.

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