Cut the fillets in half in order to make them thinner.
Peel the onions and put in blender.
Heat the Horio organic extra virgin olive oil in a skillet and sauté the fillets on both sides. Add the onions and let them cook with the fillets for about 20 minutes.
Add the wine and lower the heat.
Let the sauce simmer until the chicken is tender for about 30 minutes. Pour some hot water if necessary to prevent the sauce from drying.
Add salt, the paprika and lemon.
Turn off the heat and add the Horio feta cheese. Let it to melt for a few minutes.
Place the food on a platter, sprinkle with parsley and serve with buttered pasta.
4 chicken fillet (1kg)240 ml (1 cup) dry white wine2 onions, in a blenderjuice of 2 lemons1 tblsp. paprika120ml (½ cup) Horio organic extra virgin olive oil350 g. Horio organic feta cheese, cut into chunkschopped parsley
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