Prep 10 mins
Cook 35 mins
Want something really tasty on the table - ASAP?!!! This is great served with orzo, a rice-shaped pasta very popular in Greece.
- 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
- 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.
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.
I was looking for a good tomato and feta recipe because that is what I had on hand and the chicken that I placed in the crock pot earlier in the day was ready to go. I used this recipe to make the sauce, adding 2 tsp. of chili powder because I boyfriend and I like it a bit spicy. I added the cooked chicken in the end and was pleased with the delicious results :)
This was a really tasty meal, great for a weeknight. The only modification I made to the recipe was to use boneless skinless breasts as that is what I had on hand. We served the dish with orzo and roasted eggplant. We really enjoyed dipping the roasted eggplant into the sauce. Make sure to make the orzo or something similar as the dish yields a lot of sauce. Thanks for a really nice recipe, Evelyn!