Ingredients
3
large shallots, chopped
4
boneless chicken breast halves with skin
2
cups canned crushed tomatoes with added puree
1
14 1/2-ounce can low-salt chicken broth
1
cup crumbled feta cheese
1/3
cup chopped brine-cured black olives (such as Kalamata)
Directions
1.
Heat oil in heavy large skillet over medium-high heat. Add shallots and oregano and sauté until shallots are tender, about 5 minutes. Season chicken with salt and pepper. Add chicken, skin side down, to skillet and sauté until skin browns, about 5 minutes. Using tongs, turn chicken over. Add tomatoes 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 5 minutes. Mix in cheese and simmer until heated through, about 5 minutes.
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