Greek Chicken Breasts

• 13 cup flour
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 1 tablespoon dried oregano, lightly crushed
• 4 boneless skinless chicken breast halves
• 3 tablespoons extra virgin olive oil
• 1 large onion, cut lengthwise into slivers
• 3 -4 cloves garlic, peeled and chopped
• 2 (14 1/2 ounce) cansdiced tomatoes with onion and garlic (recipe prepared with Del Monte)
• 12 cup white wine or 12 cup chicken broth
• 12 cup kalamata olives or 12 cup other brine cured mediterranean style olive, pitted and coarsely chopped
• 2 -3 tablespoons capers, drained
• 12 cup crumbled feta cheese, more to taste

1. Combine flour, salt, pepper, and oregano in a shallow dish.
2. Dredge chicken breast halves in flour mixture, set aside for 5 minutes, and coat again.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add chicken breasts, and cook until browned, turning several times.
5. Remove chicken breasts, and set aside to drain on paper towels.
6. Remove any excess oil from pan, and add onions and garlic.
7. Cook until onions soften and just start to brown around the edges.
8. Add diced tomatoes and wine, stir to combine, and return chicken to the skillet, burying in tomato mixture.
9. Heat until mixture begins to bubble, reduce heat, and simmer for 10-15 minutes.
10. Add olives and capers, and continue cooking until thoroughly heated.
11. Transfer to serving dish, and sprinkle with Feta cheese.

flour, salt, ground black pepper, oregano, chicken, extra virgin olive oil, onion, tomatoes, white wine, kalamata olives, capers, feta cheese

Taken from www.food.com/recipe/greek-chicken-breasts-84147 (may not work)