Chicken Provencale

• 8 boneless skinless chicken breasts
• 1/4 cup butter
• 1/4 cup olive oil
• 1 onion, chopped
• 4 green onions, chopped
• 1 clove garlic, minced
• 1 (15 ounce) can tomatoes
• 1 bay leaf
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 (4 ounce) can diced green chilies, drained
• 1/2 cup chopped ripe olives
• 1/4 cup red wine
• salt and pepper

1. Season chicken generously with salt and pepper.
2. In a large frying pan saute the chicken in the butter until golden brown on both sides.
3. Put on a plate and keep warm.
4. Add the olive oil to the same pan and saute the onions and garlic until soft.
5. Add the remaining ingredients and stir together.
6. Return the chicken to the pan.
7. Cover and simmer for 1 to 1 1/2 hours.

chicken breasts, butter, olive oil, onion, green onions, clove garlic, tomatoes, bay leaf, oregano, cumin, chili powder, green chilies, chopped ripe olives, red wine, salt

Taken from www.food.com/recipe/chicken-provencale-95304 (may not work)