Ingredients

• 2 tablespoons olive oil
• 3 large shallots, chopped
• 4 boneless chicken breast halves, with skin
• 2 tablespoons minced fresh rosemary leaves or 2 teaspoons dried rosemary, crumbled
• Salt and freshly ground black pepper
• 1 (28-ounce) can whole tomatoes with juice
• 1 1/2 cups chicken broth
• 1 cup crumbled feta
• 1/2 cup chopped brine-cured black olives (such as Kalamata)

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Instructions

1. In a heavy large skillet set over medium-high heat, heat oil. Add shallots and cook, stirring, about 3 minutes. Season chicken with rosemary, salt and pepper. Add chicken, skin side down, to skillet and cook for 5 minutes, or until skin is browned. Turn chicken over, add tomatoes, including juice and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is just cooked through, about 7 to 10 minutes.
2. Transfer chicken to serving plate. Boil sauce over high heat until thickened, about 5 minutes. Add cheese and olives and simmer, stirring, until heated through. Spoon sauce over chicken and garnish with rosemary sprigs.
3. Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available