Chicken Onassis

"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."
photo by popkutt photo by popkutt
photo by popkutt
photo by IngridH photo by IngridH
Ready In:




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

Questions & Replies

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  1. 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.
  2. Every time I have cooked this recipe EVERYONE has loved it! So easy and greta to prepare ahead of time.


I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .
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