Mamma's Chicken

Sheri Zarnick


Farmhouse recipe found on the walls of the old farmhouse. With some help and clues from some of my friends here, have concluded a Greek origin to one of the cooks who lived long ago in the farmhouse. Recipes from the old country some mixed with an American flare..either way they are all unique and should be preserved and what better way to preserve and share than right here in Just a Pinch.

★★★★★ 1 vote
15 Min
25 Min


chicken breasts, boned and skinned
1/2 c
chopped onions
2 Tbsp
olive oil
1 tsp
garlic, minced
1 can(s)
tomatoes (16 oz.)
1/2 tsp
1/4 tsp
black ground pepper
1/2 tsp
dried marjoram leaves
1/2 tsp
dried thyme leaves
1/4 tsp
each of salt and pepper
2 Tbsp
olive oil
1 c
feta cheese, crumbled


1Saute the onion in the 2T. oil until soft. Stir in garlic, tomatoes, sugar, pepper, and marjoram.
2Simmer gently, uncovered for 15-20 minutes while chicken cooks.
3Pound the chicken lightly between wax paper. Season both sides of chicken with thyme, salt and pepper.
4Heat oil in an Iron (cast iron skillet) Cook chicken 5-7 minutes, turning once.
5When chicken is almost done, sprinkle cheese over the tomato sauce to warm slightly.
6Serve the chicken with the sauce, either spooned over the breast or along side.
7* good with a parsley spinach salad with fresh tomatoes some crusty rolls and a dry red wine, if desired.

About this Recipe

Course/Dish: Chicken