2 Reviews

I'm sorry, PGServer6, this just didn't work out very well for me. The flavors were ok, but the sauce wouldn't turn into a nice sauce. The feta clumped up within the broth and I ended up with liquid with a clump of melted feta in it instead of a smooth sauce to put over the chicken. If I try this again, I think I'll try using less broth and doing it over lower heat.

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jdoe February 25, 2004

The flavors in this dish are not the issue. They actually work quite well together, it does however needs some tweaking in the directions. I did not follow the directions closely at all, but instead seasoned the chicken with lemon pepper before I browned it on both sides in a small amount of butter and oil. I removed the chicken to a plate and covered with about a half ounce of feta each, then covered to keep warm. The feta did not melt, but did warm and become creamy. I used 1/2 c chicken broth and 1/2 cup white wine to deglaze the pan and added the dill weed. I cooked for several minutes until it was reduced and thick. I then poured the sauce over the chicken and served. It had a great flavor and I will make again for sure.

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Erindipity October 26, 2008
Chicken saute with lemon dill and feta