Ingredients:
2 tablespoons olive oil
3 large shallots, chopped
1 clove garlic, minced
1 1/2 teaspoons dried oregano, crumbled
4 boneless chicken breast halves ( with skin)
2 cups canned crushed tomatoes
1/2 cup red wine
1 (14 1/2 ounce) cans chicken broth
1 cup feta cheese, crumbled
1/2 cup kalamata olives, pitted,chopped
Directions:
Heat oil in large skillet over medium-high heat.
Add shallots, garlic and oregano and saute until shallots are tender, about 5 minutes.
Season chicken.
Add chicken, skin side down, to skillet and saute until skin browns, about 5-6 minutes.
Turn chicken over.
Add tomatoes, red wine 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 7-8 minutes.
Mix in cheese and olives.
Return chicken to sauce and simmer until heated through, about 5 minutes.
Servings: 4
Time preparation: 10 min.
Time total: 45 min.