Cheryl’s Feta Chicken …Continuing our journey into kitchens quarters of the area’s top chefs; This Week’s find takes us behind the scenes of Robert Christian’s Restaurant in Pocono Lake. Welcoming the opportunity to share, Chef Cheryl Ryder has kindly obliged dishing out the formula for one of her favorites—Cheryl’s Feta Chicken.
While there’s no topping the restaurant dining experience with a quaint atmosphere and friendly servers lending the ideal backdrop to an evening out; it’s those masterful culinary mechanics that we all admittedly crave in our own home creations. Taking time to pick the ideal cuisine for the occasion and patiently combining its unique blend of elements for that finished masterpiece; then hearing the praise as friends and family applaud your effort between bites is truly gratifying.
So, let’s invite one and all for a dip in the pool of culinary creativity with thanks again for the guidance provided by This Week’s choice, Chef Ryder, and her popular poultry piece that serves four…
Ingredients
- 1/4 cup all-purpose flour for coating
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced onions
- 2 tablespoons fresh garlic
- 1 tablespoon fresh chopped basil
- 1/2 cup white wine (Chablis)
- 6 or so grape tomatoes cut in half
- 1/2 cup to 3/4 cup feta cheese
Directions
Mix the flour, salt, pepper and oregano together then coat each chicken piece in the mixture. In a large skillet, melt butter and oil over medium heat and carefully place the chicken in the pan until lightly brown. Turn over chicken pieces and add onions, garlic, tomatoes. Pour in wine to deglaze simmer chicken 10 minutes, turning once. Add feta cheese and fresh basil.
Serve over pasta, a bed of rice or fresh spinach and enjoy a light flavorful dish
Voila! Cheryl’s Feta Chicken
