Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.