The Scoop
Juicy golden chicken gets topped with buttery tomatoes, scallions, briny olives, creamy feta, and fragrant tarragon, all brought together with a splash of white wine.
It’s savory, bright, rich, and fancy enough for guests without making dinner unnecessarily complicated.
Ingredients
- 1/2 cup unbleached flour
- 1 teaspoon paprika
- 4 chicken breast halves, boneless and skinless
- salt, to taste
- fresh ground pepper, to taste
- 1/4 cup extra virgin olive oil
- 1/4 pound unsalted butter, divided
- 1 bunch scallion, thinly sliced
- 3 small plum tomatoes, deseeded and diced
- 3/4 cup black pitted olives
- 1 teaspoon tarragon
- 1/4 cup dry white wine
- 8 ounces feta cheese
- 1 tablespoon parsley, freshly chopped
Directions
- Mix the flour and the paprika in a pie plate or a shallow dish.
- Pound the chicken breasts to about 1/2-inch thickness.
- Season the chicken on both sides with the salt and pepper.
- Dredge the chicken on both sides in the flour mixture.
- Heat the olive oil and 3 tablespoons of the butter in a skillet large enough to hold the chicken.
- Cook the chicken until cooked through at 165 degrees F internally, about 5-7 minutes per side.
- Transfer the chicken to a plate and keep warm.
- In a small skillet, melt the remaining butter over medium heat.
- Sauté the scallion and the tomatoes in the melted butter until just softened, about 3-4 minutes.
- Add the olives, tarragon, and white wine to the scallion-tomato mixture.
- Bring the mixture to a simmer.
- Crumble the feta cheese into the scallion mixture.
- Add the parsley.
- Allow the feta to partially melt and for the sauce to thicken, about 2-3 minutes.
- Plate the cooked chicken, spooning the sauce and vegetables over them.
- Serve.
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