 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 14.5oz can diced tomatoes with garlic and onion, undrained |
1 2.25 oz can sliced ripe olives, drained |
2 tablespoon(s) capers |
1/4 cup(s) crumbled feta cheese |
1 tablespoon(s) dried oregano |
1/3 cup(s) dry white wine or chicken broth |
1/4 cup(s) flour |
3 tablespoon(s) olive oil |
1/2 teaspoon(s) salt |
4 skinned/boned chicken breast halves |
Directions:
1. Combine flour, salt, and oregano and dredge chicken in flour mixture. Cook chicken in oil in skillet over medium-high heat til browned, turning once. Drain. Add tomatoes and wine. Reduce heat and simmer 10-15 min. Add olives and capers and cook til heated. Sprinkle with feta cheese.
|
|