Russian Chicken with Feta Cheese

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons butter
• 8 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1 clove garlic, minced
• 1/4 cup finely chopped onion
• 1 tablespoon all-purpose flour
• 1/4 cup vodka
• 1 tablespoon tomato paste
• 3/4 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons dried parsley
• 1 1/2 cups sour cream
• 1/4 cup crumbled feta cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chicken breasts dry and season lightly with some of the salt and pepper. Melt the first portion of butter in a large skillet over medium-high heat.

2. Brown the chicken for about 4 minutes per side until golden. Transfer to a plate; the chicken will finish cooking later.

3. Reduce heat to medium. Melt the second portion of butter in the same skillet, then cook the chopped onion for 3 minutes until soft. Add the garlic and cook 1 minute more.

4. Sprinkle the flour over the onion and stir for 1 minute. Stir in the tomato paste, then pour in the vodka and simmer for 2 minutes to reduce slightly.

5. Whisk in the chicken broth, dried parsley, and remaining salt and pepper. Bring to a gentle simmer, stirring until slightly thickened, about 3 minutes.

6. Return the chicken and any juices to the skillet. Cover and simmer on low for about 25 minutes, until the thickest part of each breast reaches 165°F (74°C).

7. Remove the pan from the heat. Let the sour cream come to room temperature, then stir it into the sauce gradually so it does not curdle. Do not boil.

8. Spoon the sauce over the chicken, sprinkle with the crumbled feta, and serve warm. Chill any leftovers within 2 hours.