Prep 10 mins
Cook 30 mins
This has been in my must try file for ages. I think it's from an issue of Bon Appetit. Now that I have seen this again I want it now!!!!!
- 2 tablespoons olive oil
- 3 large shallots, chopped
- 2 teaspoons dried oregano
- 4 boneless chicken breast halves, with skin
- 2 cups canned crushed tomatoes, with added puree
- 1 (14 1/2 ounce) can low sodium chicken broth
- 1 cup crumbled feta cheese
- 1⁄3 cup chopped kalamata olive
- Heat oil in heavy large skillet over medium high heat.
- Add shallots and oregano and saute until shallots are tender, about 5 minutes.
- Season chicken with salt and pepper.
- Add chicken skin side down to skillet, and saute until skin browns, about 5 minutes.
- Using tongs, turn turn chicken over.
- Add tomatoes and broth and bring to boil.
- Cover skillet.
- Reduce heat to medium-low.
- Simmer until chicken is cooked through, about 10 minutes.
- Transfer chicken to plate.
- Boil sauce over high heat until thickened, about 5 minutes.
- Mix in cheese and olives.
- Return chicken to sauce and simmer until heated through, about 5 minutes.
- Serve with orzo.
Michelle, get this winner of a recipe out of your "must try" file and onto your dinner table! I did do it a little different--I cut up boneless and skinless chicken breasts into chunks. The dish looked as good as it tasted. YUM!
An excellent recipe! The sauce is bursting with flavor, thanks to the oregano and feta cheese. The chicken was tender, and the dish looked as beautiful as it tasted. I served it over orzo, as suggested, and we had a lovely Greek-style dish. Thanks for sharing this wonderful recipe.
Made this for dinner tonight, and OH, MY WOW! My girlfriend and I are putting this on the "definitely a keeper" list.