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 plus 1 tablespoon flour
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
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. Sauté garlic, mushrooms and oregano 5 min
utes 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
Return chicken to skillet and spoon sauce over chicken. Bring mixture to a boil, reduce he
at to Medium and simmer 5 minutes, uncovered, until thickened.
Add cheese, olives and tomatoes; stir just until cheese begins to melt, about 2 minutes.