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Mediterranean Chicken

4 chicken breasts
2 tsp canola oil
1-2 cloves chopped garlic
3 T. flour
2 T. Italian breadcrumbs
1 T. Italian seasoning*
¼ c. chicken stock
¼ c. Wine (Chardonnay or a red)**
1 T. Sweet Vermouth
2-3 T. butter
½ c. kalamata olives (pitted), chopped
3-4 fresh tomatoes (if in season)
¼ c. regular stuffed olives, chopped
¼ c. pine nuts
½ c. feta cheese, crumbled

Between sheets of wax paper, pound/flatten chicken breasts. Combine flour, breadcrumb and herb mixture. Heat oil in pan with garlic; dredge chicken breasts in flour mixture and sauté in pan on med-high to high heat so you brown both sides of chicken (about 4-5 min depending of sizes). Remove nicely browned chicken from pan and place in dish (covered) in oven on low to keep warm. Reduce temperature of pan; add chicken stock and wine (stirring to capture flavors and residual in pan). Add tomatoes, vermouth and pine nuts; lightly sauté and allow to reduce. Add the butter (in small pieces) and continue to cook. Place the chicken and it's liquid back into the pan; cook about 2-3 minutes longer (turning chicken). Sprinkle feta cheese over dish and serve.

• I use fresh herbs when available
• I use either Chardonnay or Merlot wine (the red seems to make dish richer)
• Could probably substitute diced tomatoes if fresh not in season

Lloydine J. Morgan
Woodstock




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