Russian Chicken with Feta Cheese Recipe - Allrecipes.com
Russian Chicken with Feta Cheese Recipe
  • READY IN ABOUT hrs

Russian Chicken with Feta Cheese

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 chicken breasts Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides and no longer pink in the center, about 10 minutes; place into a 9x13 inch baking dish and set aside.
  2. Reduce the heat to medium, and melt the remaining butter in the pan. Stir in the garlic, and onion, and cook for 2 minutes, stirring constantly until the onion has begun to soften. Stir in the flour, and continue cooking 5 minutes more. Add the vodka, and bring to a simmer over medium-high heat, stirring constantly. Allow to simmer for 2 minutes, then stir in the tomato paste, chicken broth, salt, pepper, parsley, sour cream, and feta cheese. Reduce heat to medium-low, and simmer 20 to 30 minutes stirring frequently.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Pour the hot sauce over the chicken breasts, and bake in preheated oven until the top has browned, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2009

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!

 
Most Helpful Critical Review
Feb 03, 2010

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.

 
Nov 03, 2008

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".

 
Feb 19, 2009

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.

 
Jun 02, 2010

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.

 
Nov 10, 2008

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.

 
Mar 07, 2010

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!

 
Jan 02, 2010

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.

 

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Nutrition

  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 37.8 g
  • 76%
  • Sodium
  • 373 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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