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Russian Chicken with Feta Cheese

Russian Chicken with Feta Cheese

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
TRUDY_FLETCHER

TRUDY_FLETCHER

This is a great recipe for anytime-but it's especially great for those of us who like to cook several meals on the weekend in preparation for a busy week. You can make this half way and then thaw and finish mid week... it's great.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides and no longer pink in the center, about 10 minutes; place into a 9x13 inch baking dish and set aside.
  2. Reduce the heat to medium, and melt the remaining butter in the pan. Stir in the garlic, and onion, and cook for 2 minutes, stirring constantly until the onion has begun to soften. Stir in the flour, and continue cooking 5 minutes more. Add the vodka, and bring to a simmer over medium-high heat, stirring constantly. Allow to simmer for 2 minutes, then stir in the tomato paste, chicken broth, salt, pepper, parsley, sour cream, and feta cheese. Reduce heat to medium-low, and simmer 20 to 30 minutes stirring frequently.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Pour the hot sauce over the chicken breasts, and bake in preheated oven until the top has browned, about 20 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SunnyByrd
27

SunnyByrd

5/11/2009

I really want to give this recipe a 3, but my guys loved it so I'm compromising with them by giving 4 stars and whining a bit. As written, there are a couple of problems. First, if you brown your chicken breasts until they are 'no longer pink in the center,' they are DONE; any additional cooking time is overcooking them. I chose to call them done and pour the finished sauce over them, skipping the baking step. Second, there is not enough sauce for 8 chicken breasts. Double it if you are making that many. Finally, I think this recipe is a little involved for the final product. The finished sauce did not bowl me over. It's good - definitely edible, but not something I want to spend an hour making. Browned chicken breasts, bottled vodka sauce, sour cream, and feta would give you arguably more flavorful results in about 20 minutes. Again, my husband and son loved it so thanks for the recipe!

JENNR8ER
24

JENNR8ER

11/3/2008

I would give this more stars if possible! My husband and his friend loved this dish - especially the sauce. I only used 3 breasts and kept the rest of the recipe the same. We used the extra sauce over brown rice but it would do really well over pasta as well. The guys were even spooning the sauce over their bread! My hubby asked for it to be added to "our faves".

MATTSBELLY
22

MATTSBELLY

2/19/2009

This chicken has a great sauce! I did add a little more vodka before simmering the sauce as mine was too thick. Also, I doubled the garlic and replaced the dried parsley called for with fresh. We LOVED it!!! Definitely double the sauce if serving over so mething like pasta or rice. Will make again and again! So good! Thanks for the recipe.

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