Chicken saute with lemon dill and feta
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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) package crumbled feta, divided
- chopped fresh parsley
directions
- 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.
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Reviews
-
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.
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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.
RECIPE SUBMITTED BY
ckambic
United States