1poundchicken breast tenders,
1/2cupchopped fresh basil,
1/2cupcoarsely chopped kalamata olives,
1large ripe tomato,
1/2cup plus 1 tablespoonflour,
1teaspooneach: salt and ground black pepper,
1teaspoondried oregano leaves,
1 1/4cupscanned chicken broth,
1/4cupdry white wine,
4ounces (1 cup)feta cheese crumbles,
1Remove basil from stems and chop. Finely chop garlic and coarsely chop olives.
2 Cut tomato into quarters. Remove seeds; chop tomato into 1/2-inch chunks. Set aside.
3Combine flour, salt and pepper in a shallow pan. Turn chicken tenders in flour until well coated.
4Heat 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.
5Heat remaining 1 tablespoon oil in skillet. Sauté 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.
6Return chicken to skillet and spoon sauce over chicken. Bring mixture to a boil, reduce heat to Medium and simmer 5 minutes, uncovered, until thickened.
7Add cheese, olives and tomatoes; stir just until cheese begins to melt, about 2 minutes.
No Nutritional Information Available