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Chicken with Tomato & Feta Cheese Sauce




Source of Recipe


Internet


List of Ingredients




1 box of orzo pasta, cooked
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-salt chicken broth
1 cup crumbled feta cheese (preferably Domestic)
1/3 cup chopped brine-cured black olives (such as Kalamata) (optional)


Recipe



Heat oil in heavy large skillet over medium-high heat. Add shallots and oregano and sauté until shallots are tender, about 5 minutes. Season chicken with salt and pepper. Add chicken, skin side down, to skillet and sauté until skin browns, about 5 minutes. Using tongs, turn chicken over. Add tomatoes 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 5 minutes. Mix in cheese and simmer until heated through, about 5 minutes.

Serve over cooked orzo pasta.

Serves 4