Chicken with feta and tomatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | cup | Long grain white rice |
| ½ | cup | All purpose flour |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Oregano |
| 1¼ | pounds | Boneless skinless chicken breast halves; cut into bite-size cubes |
| ¼ | cup | Unsalted butter |
| 1 | Onion; coarsely chopped | |
| 2 | Cloves garlic; finely chopped | |
| 1½ | cup | Milk |
| 14 | ounces | Canned tomatoes; drained and cut into chunks |
| 6 | ounces | Feta cheese; diced |
| ½ | cup | Black olives; sliced |
Directions
Prep: 15 min, Cook: 20 min. Boil water in a nonreactive saucepan over high heat. Stir in rice. Immediately reduce heat to low. Cover and simmer 20-25 minutes, until rice is tender and water is absorbed. Combine next 3 ingredients and pepper to taste in a shallow bowl. Dredge chicken in flour to coat lightly. Reserve remaining flour mixture. Melt half the butter in a heavy nonstick skillet over medium high heat. Saut‚ chicken 2 minutes per side, or until lightly browned. Remove from skillet and set aside. Add remaining butter to skillet. Saut‚ onions and garlic 3-4 minutes until softened. Stir in 2 Tbs. of remaining flour mixture and cook about 2 minutes, or until bubbly and lightly browned. Stir in milk and bring to a boil, stirring frequently. Return chicken pieces to skillet and simmer 8-10 minutes. Stir in tomatoes and cheese. Cook another minute. Season with salt and pepper to taste. Serve chicken over rice. Sprinkle with olives.
Per serving: calories 732, fat 29.9g, 37% calories from fat, cholesterol 172mg, protein 48.3g, carbohydrates 65.4g, fiber 2.0g, sodium 937mg.
Posted to recipelu-digest by molony <molony@...> on Feb 04, 1998