Lynn's Chicken Breast with Tomato Olive Sauce

½ cup flour
Salt and pepper to taste
1 ounce salad oil
2 6-8 ounce chicken breasts, boneless and skinless.

Dredge the chicken breasts in the flour mixed with salt and pepper. Cook the chicken breasts in the salad oil in a heavy sauté pan over medium-heat for 3 minutes per side. Remove the chicken breasts from the pan and set aside

Tomato Olive Sauce

2 tablespoons olive oil
2 garlic cloves, crushed
¼ cup yellow onion, chopped
¼ cup red wine
2 ripe tomatoes chopped
¼ cup Greek olives, pitted and chopped
½ tablespoon black pepper, cracked
2 tablespoons fresh basil, chopped
¼ cup feta cheese

Place the olive oil in the sauté pan. Add the garlic and onion and cook for 3-4 minutes. Add the wine and tomatoes and cook for one minute. Add the olives and black pepper and cook for another minute. Remove the pan from the heat and add the basil and feta cheese

Place breasts on plate and spoon sauce over.

Poland, a country the size of New Mexico, is in north-central Europe. Most of the country is a plain with no natural boundaries except the Carpathian Mountains in the south and the Oder and Neisse Rivers in the west. Other major rivers, which are important to commerce, are the Vistula, Warta, and Bug