| Tomato Olive Chicken |
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1/2 cup flour
salt and pepper to taste
1 ounce salad oil
2 6-8 ounce chicken breasts, boneless and skinless
2 tablespoons olive oil
2 garlic cloves, crushed
1/4 cup yellow onion, chopped
1/4 cup red wine
2 ripe tomatoes, skinned, seeded, and chopped
1/4 cup Greek olives, pitted and chopped
1/2 tablespoon black pepper, cracked
2 tablespoons fresh basil, chopped
1/4 cup feta cheese |
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| Instructions |
| Dredge the chicken breasts in the flour mixed with salt and pepper. Cook the chicken breasts in the salad oil in a heavy sauté pan over medium-heat for 3 minutes per side. Remove the chicken breasts from the pan and set aside.
Place the olive oil in the sauté pan. Add the garlic and onion and cook for 3-4 minutes. Add the wine and tomatoes and cook for one minute. Add the olives and black pepper and cook for another minute. Remove the pan from the heat and add the basil and feta cheese. To serve: Place the chicken breasts on serving plates and top with the tomato-olive mixture.
Serves 2.
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