Basil-Feta Sauce Chicken – Flavorful and tangy sauce made with basil, garlic and feta cheese served over deliciously juicy chicken.
High-Five, you all! Cheerful Sunday!P.S. This.Is.So.Good.
How about we back it up a piece. I as of late discovered that individuals don’t accepting feta cheddar in blocks, yet they (you) purchase the disintegrated kind that costs like 5$ for a couple of ounces rather than the squares of feta that I purchase for waaaay less expensive. I didn’t realize this.I discovered solely after a couple of email trades with perusers about a specific feta-formula that they thought was bland.I thought, FETA, BLAND?? That is outrageous!
After a touch of to and fro, I understood that you, similarly as them, may likewise be utilizing the generally disintegrated feta found at nearby supermarkets. Um… that is too costly thus not feta-ish.Lemme advise you… REAL Feta Cheese sits in saline solution, for.ever. It is cut up in huge squares and bundled with saline solution. At the point when I use feta, I needn’t bother with salt and dill and so forth. The cheddar is as of now pungent and all it needs is garlic. Alright, dill will not do any harm, by the same token. However, basil is better.
It’s plans like this that I LOVE to share once I get over the way that they are so incredibly simple to make. These plans are the ones that can be made shortly, they are the ones that are totally filling and have a great deal more flavor(s) than you’d ever expect.You know what else is acceptable with this? Disintegrated bacon on top! Goodness. It’s stun! You can envision, I’m sure.This is ideal for visitors, as well, yet surprisingly better for just you!
Flavorful and tangy sauce made with basil, garlic and feta cheese served over deliciously juicy chicken.
Ingredients
- FOR THE CHICKEN
- 3 tablespoons olive oil
- 2 yellow onions , sliced
- 1 cloves garlic , minced
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- salt and fresh ground pepper , to taste
- FOR THE SAUCE
- 1 cup crumbled feta cheese
- 1 tablespoon sliced basil , packed
- 2 cloves garlic , minced
- 2 tablespoons milk
- salt and fresh ground pepper , to taste
- 1 pinch sugar
- 1/4 teaspoon chili powder or to taste
Instructions
- Pound chicken breasts to an even thickness; do not pound thin.
- In a nonstick skillet heat olive oil over medium-high heat.
- Add onions and cook for 3 to 4 minutes, or until translucent.
- Stir in garlic and continue to cook for about 30 seconds, or until fragrant.
- Transfer to serving plate and set aside.
- Season chicken breasts with salt and pepper.
- Place skillet over medium-high heat and add 2 tablespoons olive oil.
- When oil is hot, add chicken breasts to skillet and cook 7 minutes; flip and continue to cook for 5 to 6 minutes or until thoroughly cooked and browned on both sides.
- Remove everything from skillet and transfer to serving plate; set aside.
- MAKE THE SAUCE
- Set up a double boiler by adding an inch of water to a small pot.
- Bring water to a rapid boil and lower to medium-heat.
- Combine all the sauce ingredients in a mixing bowl that is larger than the small pot.
- Set the bowl over the pot, making certain that the bowl can’t touch the water.
- Mix and stir until sauce is smooth and creamy; about 3 to 4 minutes.
- If it’s too thick (it should be slightly pourable) add a tablespoon of milk.
- Taste and adjust accordingly.
- Remove from heat and pour sauce over prepared chicken breasts.
- Serve.
Notes
Pound chicken pieces so that they are all about the same size. Do not pound them thin!Serve with pasta, rice, orzo, or a simple vegetable side dish.
