Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Feta Chicken and Vegetables
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Flour |
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Seasoned salt |
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Pepper |
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Dried thyme or marjoram |
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2 chicken breasts |
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1 TBSP olive oil |
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1 TBSP butter |
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2/3 cup chopped red bell pepper strips |
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2/3 cup chopped green bell pepper strips |
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˝ cup chopped onion |
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1/3 cup chicken broth |
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1 teaspoon white wine vinegar |
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4 ounce container feta cheese |
Pound chicken breasts until fairly thin. Sprinkle with seasoned salt, pepper, either thyme or marjoram, and sprinkle with flour. Set aside and let "rest" so they’ll brown well.
Heat oil and butter in 10" skillet and sauté 3-4 minutes per side. Remove, cover, and keep warm.
Add vegetables to skillet along with broth and vinegar. Cook 5 minutes, stirring often. Spoon mixture into a bowl and stir in 2 TBSP feta.
Return chicken to pan, sprinkle with remaining feta, cover, and let sit over low heat for two minutes or until cheese melts.
Place one breast on each plate and top with vegetable mixture.
NOTE: This recipe is from Cooking Light, but I did change it. It called for 1 teaspoon of olive oil and cooking spray, but I used 1 TBSP of both butter and olive oil. I did use thyme in my seasoning but I’ll do marjoram next time to see the difference. It was good and it was pretty with the red and green peppers and white onions and feta. The breasts brown nicely when they sit awhile after seasoning, so the whole plate looked quite festive. I served it with the Broccoli and Corn Scallop and a salad.