CHICKEN ONASSIS
This dish was originally created (allegedly) for multi billionaire Ari Onassis. I was served it in a french restaurant on Las Olas Blvd in Ft. Lauderdale and I have recreated it in my own kitchen.
Provided by R. Warren Meddoff
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- mix flour and paprika and place in pie plate.
- pound chicken breasts flat to approximately 1/2" thickness and season on both sides with salt& pepper.
- dredge chicken breast on both sides in flour mixture.
- thinly slice scallions.
- deseed and dice tomatoes.
- heat olive oil and 3 tbs butter in skillet large enough to hold chicken breasts.
- in a small skillet melt remaining butter and sautee scallions and tomatoes in it until just softened brown prepaired chicken breasts in olive oil and butter mixture.
- add olives, tarragon and white wine to butter,scallions and tomatoes and bring to a simmer.
- crumble feta cheese (large pieces) into vegetables and add parsley.
- Allow feta to partially melt and thicken sauce.
- Plate the browned chicken breasts and spoon equall portions of the sauce over each.
- I serve this with either lightly buttered steamed broccoli or green beans.
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