Ingredients
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1/4 lb unsalted butter
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1/4 cup extra virgin olive oil
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8 ounces feta cheese
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3 small plum tomatoes
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1/2 cup unbleached flour
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1 teaspoon tarragon
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1 teaspoon paprika
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3/4 cup black pitted olive
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1/4 cup dry white wine
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1 tablespoon freshly chopped parsley
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salt
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fresh ground pepper
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4 boneless skinless chicken breast halves
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1 bunch scallion
Instructions
- mix flour and paprika and place in pie plate.
- pound chicken breasts flat to approximately 1/2" thickness and season on both sides with salt& pepper.
- dredge chicken breast on both sides in flour mixture.
- thinly slice scallions.
- deseed and dice tomatoes.
- heat olive oil and 3 tbs butter in skillet large enough to hold chicken breasts.
- in a small skillet melt remaining butter and sautee scallions and tomatoes in it until just softened brown prepaired chicken breasts in olive oil and butter mixture.
- add olives, tarragon and white wine to butter,scallions and tomatoes and bring to a simmer.
- crumble feta cheese (large pieces) into vegetables and add parsley.
- Allow feta to partially melt and thicken sauce.
- Plate the browned chicken breasts and spoon equall portions of the sauce over each.
- I serve this with either lightly buttered steamed broccoli or green beans.