Ingredients:
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) cans low sodium chicken broth
1 cup crumbled feta cheese
1/3 cup chopped kalamata olives
Directions:
Heat oil in heavy large skillet over medium high heat.
Add shallots and oregano and saute until shallots are tender, about 5 minutes.
Season chicken with salt and pepper.
Add chicken skin side down to skillet, and saute until skin browns, about 5 minutes.
Using tongs, turn turn chicken over.
Add tomatoes and broth and bring to boil.
Cover skillet.
Reduce heat to medium-low.
Simmer until chicken is cooked through, about 10 minutes.
Transfer chicken to plate.
Boil sauce over high heat until thickened, about 5 minutes.
Mix in cheese and olives.
Return chicken to sauce and simmer until heated through, about 5 minutes.
Serve with orzo.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.