Surprisingly, Chicken Onassis is not named after Jackie Kennedy Onassis, First Lady and world-famous tastemaker, but her second husband, Ari. This dish was made special for him in a French restaurant and caught on, probably because it is so delicious. The chicken is savory, juicy, and golden brown, spooned-over with bright and buttery tomatoes and scallions and melty, sharp feta cheese. Tarragon adds fragrance and olives add a delectable tang to this elegant dish. Chicken Onassis is one of the finest meals you can make at home... and you will all the time!
Ingredients• 1/2 cup unbleached flour • 1 teaspoon paprika • 4 chicken breast halves, boneless and skinless • salt, to taste • fresh ground pepper, to taste • 1/4 cup extra virgin olive oil • 1/4 pound unsalted butter, divided • 1 bunch scallion, thinly sliced • 3 small plum tomatoes, deseeded and diced • 3/4 cup black pitted olives • 1 teaspoon tarragon • 1/4 cup dry white wine • 8 ounces feta cheese • 1 tablespoon parsley, freshly chopped
Mix the flour and the paprika in a pie plate or a shallow dish.
Pound the chicken breasts to about 1/2-inch thickness.
Season the chicken on both sides with the salt and pepper.
Dredge the chicken on both sides in the flour mixture.
Heat the olive oil and 3 tablespoons of the butter in a skillet large enough to hold the chicken.
Cook the chicken until cooked through at 165 degrees F internally, about 5-7 minutes per side.
Transfer the chicken to a plate and keep warm.
In a small skillet, melt the remaining butter over medium heat.
Sauté the scallion and the tomatoes in the melted butter until just softened, about 3-4 minutes.
Add the olives, tarragon, and white wine to the scallion-tomato mixture.
Bring the mixture to a simmer.
Crumble the feta cheese into the scallion mixture.
Add the parsley.
Allow the feta to partially melt and for the sauce to thicken, about 2-3 minutes.
Plate the cooked chicken, spooning the sauce and vegetables over them.