Recipe by TRUDY_FLETCHER
"This is a great recipe for anytime-but it's especially great for those of us who like to cook several meals on the weekend in preparation for a busy week. You can make this half way and then thaw and finish mid week... it's great."
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skinless, boneless chicken breast halves
finely chopped onion
ground black pepper
1 1/2 teaspoons
1 1/2 cups
crumbled feta cheese
I really want to give this recipe a 3, but my guys loved it so I'm compromising with them by giving 4 stars and whining a bit. As written, there are a couple of problems. First, if you brown your chicken breasts until they are 'no longer pink in the center,' they are DONE; any additional cooking time is overcooking them. I chose to call them done and pour the finished sauce over them, skipping the baking step. Second, there is not enough sauce for 8 chicken breasts. Double it if you are making that many. Finally, I think this recipe is a little involved for the final product. The finished sauce did not bowl me over. It's good - definitely edible, but not something I want to spend an hour making. Browned chicken breasts, bottled vodka sauce, sour cream, and feta would give you arguably more flavorful results in about 20 minutes. Again, my husband and son loved it so thanks for the recipe!
Tried this recipe tonight. Just thought it was okay. The flavor was good, but definitely not a "must have" in the recipe box. We won't be making this again, but worth trying.
I would give this more stars if possible! My husband and his friend loved this dish - especially the sauce. I only used 3 breasts and kept the rest of the recipe the same. We used the extra sauce over brown rice but it would do really well over pasta as well. The guys were even spooning the sauce over their bread! My hubby asked for it to be added to "our faves".
This chicken has a great sauce! I did add a little more vodka before simmering the sauce as mine was too thick. Also, I doubled the garlic and replaced the dried parsley called for with fresh. We LOVED it!!! Definitely double the sauce if serving over so mething like pasta or rice. Will make again and again! So good! Thanks for the recipe.
I made this as written except that I doubled the sauce portion as others had suggested. I also used goat cheese instead of feta for personal preferences. I made whole wheat penne pasta and added it to the casserole dish for serving. What a combnation!! This chicken and sauce are so tender and flavorful. This was a wonderful change from typical chicken dishes. Everyone raved about this!! Served with whole wheat penne pasta, a loaf of French bread, and any green vegetable you choose, this is the perfect meal..Yum!!!!! Thank you so much for this recipe. We loved it! UPDATE: This recipe should come with a warning. I have many other recipes that are waiting to be tested, but I am having serious cravings to make this again instead. It is so good that you will go through withdrawl and crave it again and again-lol.
Yummy. I used more garlic and added a little cornstarch for thickening. I didn't have quite enough sour cream, but the sauce turned out fine. Also made more sauce because we like it that way.
This was delicious! I was about a quarter cup short on sour cream and doubled the garlic (because I always do), but otherwise followed the recipe. Made double the sauce and poured the extra over some gnocchi. Also used some of the extra sauce as 'gravy' over some egg foo young. This would make a great pasta sauce as well!
this dinner was ok. i made it exactly like the recipe except i added canned mushrooms. i think it had way to much sour cream. so if i make it again i would probably use only 1 cup. you couldn't taste the vodka so i will leave that out too. if serving over something definitely make extra sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Russian Chicken with Feta Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 382
** Calories from Fat: 192
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