Prep 5 mins
Cook 20 mins
Another recipe from my church's recipe book, submitted by Nancy O. I really like the combination of the flavors.
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 2 teaspoons lemon pepper
- 1 cup chopped onion
- 1 cup chicken broth
- 1 teaspoon dill weed
- 1 (4 ounce) packagecrumbled feta, divided
- chopped fresh parsley
- Heat oil in large skillet on medium-high heat.
- Sprinkle chicken with lemon pepper.
- Put chicken into skillet and cook for 7 minutes each side or until cooked through.
- Take chicken out of skillet and set aside; keep warm.
- Add onion to the same skillet.
- Stir while cooking for 2-3 minutes or until tender.
- Stir in broth, dill, and cup of cheese.
- Stir until cheese is melted.
- Pour sauce over chicken.
- Top with remaining 1/4 cup of cheese.
- Sprinkle with parsley.
I'm sorry, PGServer6, this just didn't work out very well for me. The flavors were ok, but the sauce wouldn't turn into a nice sauce. The feta clumped up within the broth and I ended up with liquid with a clump of melted feta in it instead of a smooth sauce to put over the chicken. If I try this again, I think I'll try using less broth and doing it over lower heat.
The flavors in this dish are not the issue. They actually work quite well together, it does however needs some tweaking in the directions. I did not follow the directions closely at all, but instead seasoned the chicken with lemon pepper before I browned it on both sides in a small amount of butter and oil. I removed the chicken to a plate and covered with about a half ounce of feta each, then covered to keep warm. The feta did not melt, but did warm and become creamy. I used 1/2 c chicken broth and 1/2 cup white wine to deglaze the pan and added the dill weed. I cooked for several minutes until it was reduced and thick. I then poured the sauce over the chicken and served. It had a great flavor and I will make again for sure.