Pan-Seared Chicken Breasts with Olives and Feta

Name: Pan-Seared Chicken Breasts with Olives and Feta
Yield: Serves 4
Cuisine: Europe, Greek
Ingredients: 4 , split bone-in, skin-on chicken breasts, (about 3 pounds) halved crosswise; , Salt and pepper; 1 tablespoon, vegetable oil; 1 , small red onion, halved and sliced thin; 4 , garlic cloves, minced; 1 teaspoon, dried oregano; 3/4 cup, low-sodium chicken broth; 1/2 cup, pitted kalmata olives, halved; 2 tablespoons, chopped fresh parsley; 1/2 cup, crumbled feta cheese (see note)

Main Courses
Europe
Greek
Poultry
Chicken
Weeknight
30-Minute Suppers

Appears in Cook's Country August/September 2009

Olives and feta are great late-summer flavors that add deep flavor to basic chicken breasts.

SERVES 4

TIME 30 minutes

Pan-Seared Chicken Breasts with Olives and Feta

Why This Recipe Works

This is a members' feature.