Recipe by evelyn/athens
Want something really tasty on the table - ASAP?!!! This is great served with orzo, a rice-shaped pasta very popular in Greece.
Top Review by ponderosa1
This was great, even with skinless chicken. I added some sliced zucchini the last several minutes of simmer time. I didn't have red wine on hand, but used some basalmic vinegar and lemon juice, and the sauce was delicious. With a little orzo and a nice spinach salad, this was a great meal.
- 2 tablespoons olive oil
- 3 large shallots, chopped
- 1 garlic clove, minced
- 1 1⁄2 teaspoons dried oregano, crumbled
- 4 boneless chicken breast halves (with skin)
- 2 cups canned crushed tomatoes
- 1⁄2 cup red wine
- 1 (14 1/2 ounce) can chicken broth
- 1 cup feta cheese, crumbled
- 1⁄2 cup kalamata olive, pitted, chopped
Directions See How It's Made
- Heat oil in large skillet over medium-high heat. Add shallots, garlic and oregano and saute until shallots are tender, about 5 minutes.
- Season chicken. Add chicken, skin side down, to skillet and saute until skin browns, about 5-6 minutes. Turn chicken over. Add tomatoes, red wine 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 7-8 minutes. Mix in cheese and olives. Return chicken to sauce and simmer until heated through, about 5 minutes.