Chicken with Tomato and Feta Cheese Sauce

1. 1

   In a heavy large skillet set over medium-high heat, heat oil.

2. 2

   Add shallots and cook, stirring, about 3 minutes.

3. 3

   Season chicken with rosemary, salt and pepper.

4. 4

   Add chicken, skin side down, to skillet and cook for 5 minutes, or until skin is browned.

5. 5

   Turn chicken over, add tomatoes, including juice and broth and bring to a boil.

6. 6

   Reduce heat to medium-low and simmer, covered, until chicken is just cooked through, about 7 to 10 minutes.

7. 7

   Transfer chicken to serving plate.

8. 8

   Boil sauce over high heat until thickened, about 5 minutes.

9. 9

   Add cheese and olives and simmer, stirring, until heated through.

10. 10

    Spoon sauce over chicken and garnish with rosemary sprigs.

11. 11

    Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available

* Per serving · 4 servings · Values may vary.

No additional tips available.