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


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  • 4
    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

How to Make Mamma's Chicken


  1. Saute the onion in the 2T. oil until soft. Stir in garlic, tomatoes, sugar, pepper, and marjoram.
  2. Simmer gently, uncovered for 15-20 minutes while chicken cooks.
  3. Pound the chicken lightly between wax paper. Season both sides of chicken with thyme, salt and pepper.
  4. Heat oil in an Iron (cast iron skillet) Cook chicken 5-7 minutes, turning once.
  5. When chicken is almost done, sprinkle cheese over the tomato sauce to warm slightly.
  6. Serve 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.

Printable Recipe Card

About Mamma's Chicken

Course/Dish: Chicken

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