Chicken with Tomato and Feta Cheese Sauce

Ingredients

• 4  chicken breast halves boneless with skin
• 28 ounce canned tomatoes whole with juice canned
• 1.5 cups chicken broth 
• 1 cup feta crumbled
• 2 tablespoons rosemary leaves dried fresh minced crumbled
• 0.5 cup brine-cured olives black chopped such as Kalamata
• 2 tablespoons olive oil 
• 4 servings salt and pepper black freshly ground
• 3 large shallots chopped

Equipment

• frying pan

Directions

1. In a heavy large skillet set over medium-high heat, heat oil.
2. Add shallots and cook, stirring, about 3 minutes. Season chicken with rosemary, salt and pepper.
3. Add chicken, skin side down, to skillet and cook for 5 minutes, or until skin is browned. Turn chicken over, add tomatoes, including juice and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is just cooked through, about 7 to 10 minutes.
4. Transfer chicken to serving plate. Boil sauce over high heat until thickened, about 5 minutes.
5. Add cheese and olives and simmer, stirring, until heated through. Spoon sauce over chicken and garnish with rosemary sprigs.
6. Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available