Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Saute chicken, in batches if necessary, until brown, about 5 minutes per side. Transfer to plate.
Pour off all but 2 T. drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth, ouzo and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Turn chicken pieces in skillet over and simmer 5 minutes longer. Transfer chicken in skillet to same plate.
Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. Can be prepared 1 day ahead. Cover and refigerate. Reheat gently before continuing. Sprinkle feta cheese over and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (465g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 618 (64%)|
|Amt Per Serving||% DV|
|Total Fat 68.6g||92 %|
|Saturated Fat 21.7g||109 %|
|Monounsaturated Fat 28g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 322.9mg||99 %|
|Sodium 711.8mg||25 %|
|Potassium 830.9mg||22 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4g|
|Protein 78.7g||112 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 968
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!