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Mediterranean Chicken

the butterfly effect, vanessa mclaughlin, vanessamc246, mediterranean chicken
This recipe was shared with me by my friend Sarah Griffith, and a fellow olive lover. She who got it from her good friend.  Since she shared it with me about three weeks ago, I've made it three times! Yep! Once a week!  I love it because I'll make a big batch for dinner one night, and then eat it over salad greens for lunch the next two or three days. It is soooooooo yummy!  I can't get enough of it!  

Below I've posted the original recipe Sarah gave me, along with some modifications I made, just for personal taste.

Mediterranean Chicken

1 cup of flour (I use rice flour or almond meal to make it gluten free)                                                   6 pieces skinless boneless chicken breast (I use 2 packs of boneless, skinless chicken tenderloins)
1 TBS Oregano                                                   
1 TBS Basil                                                           
1TBS Thyme                                                       
1 TBSP pepper                                                   
1 TBSP butter                                                    
2 TBSP Olive Oil                                                
½ cup dry white wine
1 28 oz can diced seasoned fire roasted tomatoes
1 sm can/jar calamata olives - pitted/halved (I used a Greek olive mix I found at the grocery store olive bar)
2 TBSP capers (my husband doesn't like capers, so I used 2 TBSP of olive tapenade)
8 oz Feta Cheese - crumbled (sometimes I use Feta, but once I used goat cheese)
Flat Italian parsley for garnish

1.    Preheat oven to 350
2.       Place first 5 ingredients in plastic ziplock bag and shake
3.       Place chicken in the bag and shake until fully coated with flour/herb mixture
4.       In a skillet, heat oil and butter. Place coated chicken in the skillet, shaking off any excess flour first.
5.       Saute the chicken for about 4-6 minutes on each side until golden brown
6.       Remove chicken from the skillet and set aside
7.       Add half a cup of wine to the skillet to deglaze
8.       Add tomatoes, bring to a boil, then lower heat and simmer for 3-4 mins
9.       Put chicken in baking pan
10.   Spoon wine/tomato mixture over the chicken
11.   Add the olives, feta cheese and capers, cover with foil
12.   Cook covered in the oven at 350 for 20 minutes.
Garnish with parsley.  Serve with rice or pasta

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