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Poultry
Chicken

Kat's Greek Chicken

1 pound Chicken Breast Tenders
1/2 cup chopped fresh basil
4 large cloves garlic
1/2 cup coarsely chopped kalamata olives
1 large ripe tomato
1/2 cup flour PLUS 1 tablespoon
1 teaspoon EACH salt and ground black pepper
2 tablespoons olive oil
8 ounces sliced mushrooms
1 teaspoon dried oregano leaves
1 1/4 cups canned chicken broth
1/4 cup dry white wine
4 ounces (1 cup) feta cheese crumbles

Remove basil from stems and chop. Finely chop garlic and coarsely chop olives. Cut tomato into quarters. Remove seeds; chop tomato into 1/2-inch chunks. Set aside. Combine flour, salt and pepper in a shallow pan. Turn chicken tenders in flour until well coated. Heat 1 tablespoon oil in a 12-inch non-stick skillet over Medium-High heat. Cook chicken 2 to 3 minutes per side until lightly browned. Remove chicken from skillet. Heat remaining 1 tablespoon oil in skillet. Saut? garlic, mushrooms and oregano 5 minutes until mushrooms are tender. Sprinkle 1 tablespoon flour over mushrooms and stir until well blended. Stir broth, wine and basil into mushroom mixture. Season to taste with salt and pepper. Return chicken to skillet and spoon sauce over chicken. Bring mixture to a boil, reduce heat to Medium and simmer 5 minutes, uncovered, until thickened. Add cheese, olives and tomatoes; stir just until cheese begins to melt, about 2 minutes

 Serve over pasta, noodles or rice

 Kat's Greek Chicken

4 skinned chicken breasts
2 tsp. olive oil
1/2 med. onion - minced
1 clove garlic - minced
14 1/2 oz. can diced tomatoes - undrained
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
salt and pepper - to taste
1/2 cup Greek olives - halved, pitted
1 Tbls. fresh lemon juice
1/4 cup minced fresh parsley

In a large skillet, brown chicken in olive oil over medium heat.
-Add onion and garlic; cook 2 minutes.
-Add tomatoes, cinnamon, cayenne, salt, pepper and olives and simmer, covered, for 15 minutes.
-Turn chicken and continue cooking 10-15 minutes, until coked through.
-Remove chicken from skillet and keep warm.
-Bring tomato mixture to a boil, add lemon juice and parsley to pan, and simmer until slightly thickened.
-Pour sauce over chicken.

NOTES : Serve with rice.

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