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1/4 cup all purpose flour
1 tablespoon oregano
4 skinned and boned chicken breast halves
3 tablespoons olive oil
1/3 cup dry white wine
1/3 cup chicken broth
2 medium size ripe tomatoes, peeled, chopped
3 tablespoons sliced ripe olives
2 tablespoons capers
2 tablespoons crumbled Feta cheese

Combine flour and oregano in shallow dish; dredge chicken breasts in flour mixture.

Heat olive oil in large skillet over medium heat; add chicken breasts and cook 10 minutes, turning once.

Add wine and broth; simmer 10-15 minutes.

Add chopped tomato, olives and capers; cook until thoroughly heated.

Spoon into serving dish; sprinkle with Feta cheese.

From the recipe box of Irene Johnson

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