Chicken with Feta Cheese Sauce
I had bought a container of Feta cheese from Costco, since it was about double the price of the ones that are sold in the grocery store, and about 5 times bigger. I figured we would be able to finish it because Mike really loves the Cranberry, Feta, Walnut salad.
I guess I miscalculated, since we still had some Feta cheese left, and it was going to expire soon. I scoured the internet for recipes that included Feta cheese. Apparently making your own Feta cheese is pretty popular, but I digress.
Most recipes that used Feta cheese made a Greek dish that would normally involve olives. I don’t like olives, and I don’t have any at home, so all those recipes were out.
I decided to try to make a sauce that would include Feta cheese. There are many other sauces that use other types of cheese, why not Feta?
I thought the sauce was especially delicious on the broccoli I served with the meal.
- 1 tablespoon olive oil
- 4 boneless, skinless, chicken thighs
- Grizzly Joe seasoning
- 4 teaspoons all purpose flour
- 1 (12 ounce) can evaporated milk
- 1 cup Feta cheese
- Heat olive oil in a large skillet, over medium high heat. Season chicken with salt and pepper, to taste and place in skillet. Cook chicken for about 5 minutes on each side, or until cooked through. Remove from heat and place on a plate. Cover chicken with aluminum foil to keep it warm while making the sauce. Leave the juices and fat in the skillet.
- Add flour to the skillet, and stir to combine. Cook for about a minute, or until flour has turned golden brown, about 1 minute. Slowly whisk in milk.
- Simmer until sauce has thickened, about 5-7 minutes. Add cheese and stir until cheese has melted into the sauce.
- Spoon sauce over each piece of chicken.
- Serve hot.
Adapted from Garnish with Lemon