Basil-Feta Sauce Chicken – Flavorful and tangy sauce made with basil, garlic and feta cheese served over deliciously juicy chicken.
High-Five, you guys! Happy Sunday!
Let’s back it up a bit. I recently found out that people don’t buy feta cheese in blocks, but they (you) buy the crumbled kind that costs like 5$ for a few ounces as opposed to the blocks of feta that I buy for waaaay cheaper. I didn’t know this.
I found out only after a few email exchanges with readers about a particular feta-recipe that they thought was bland.
I thought, FETA, BLAND?? That’s preposterous!
After a bit of back and forth, I realized that you, just as them, might also be using the already crumbled feta found at local grocery stores. Um… that’s too expensive and SO not feta-ish.
Lemme tell you… REAL Feta Cheese sits in brine, for.ever. It is cut up in large blocks and packaged with brine. When I use feta, I don’t need salt and dill and what not. The cheese is already salty and all it needs is garlic. Ok, dill won’t hurt, either. But basil is better.
Now. Lemme tell you one more thing. Go to the nearest Import Deli type store and get yourself some real feta. It sits in a cubed, plastic container filled with brine.
Buuuuut, for this recipe? You can use the crumbled feta that you already bought.
Also? Let’s talk about the best cheese sauce ever made. Especially because it’s Sunday and Sunday deserves the best sauce, ever. With chicken.
Upfront. This should be your Valentine’s Day din din. Too soon? It’s less than a month away! It’s definitely not too soon.
More upfront? There’s a whole lotta garlic in this sauce and your dude/dudette needs to be reaaaal comfortable with your not-so-fresh breath. And vice versa, of course.
It’s recipes like this that I LOVE to share once I get over the fact that they are so ridiculously easy to make. These recipes are the ones that can be made in 30 minutes, they are the ones that are absolutely filling and have so much more flavor(s) than you’d ever expect.
You know what else is good with this? Crumbled bacon on top! OH. It’s amaze! You can imagine, I’m sure.
This is perfect for guests, too, but even better for just you!
Basil-Feta Sauce Chicken
- 3 tablespoons olive oil
- 2 small yellow onions, thinly 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 black pepper, to taste
- 1 pinch sugar
- 1/4 teaspoon chili powder, or to taste
- Pound chicken breasts to an even thickness; do not pound them too 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 the 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 a serving plate; set aside.
- Set up a double-boiler by adding an inch of water to a small saucepan.
- Bring water to a rapid boil and lower to medium-heat.
- Combine all the sauce ingredients in a heat-resistant mixing bowl that is a little larger than the saucepan.
- Set the bowl over the saucepan, making certain that the bowl can't touch the water.
- Whisk the sauce until the 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 the sauce over the chicken breasts.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.