Sauteed Chicken Breasts With Tomato-olive-butter Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3/4 teaspoon dried oregano, crumbled
• 3/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 6 large boneless skinless chicken breasts
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1 1/2 teaspoons chopped garlic
• 1 1/4 cups drained chopped italian plum tomatoes
• 1/2 cup chicken broth
• 12 kalamata olives, pitted and sliced
• 8 green olives, pitted and sliced
• 1 tablespoon capers, rinsed (optional)
• 6 tablespoons chilled butter, cut into pieces
• buttered orzo pasta or egg noodles or rice

Recipe

• 1 for chicken: mix oregano, garlic powder, cayenne and black pepper in a small bowl.
• 2 rub spice mixture on both sides of chicken breasts.
• 3 cover and let stand 30 minutes.
• 4 melt butter with olive oil in large skillet over high heat.
• 5 add chicken and saute until golden-brown and just springy to touch, about 5 minutes per side.
• 6 transfer chicken to large platter, tent with foil to keep warm.
• 7 for sauce: melt 3 tblsps butter in medium skillet over medium-high heat.
• 8 add onion and saute until softened, about 5 minutes.
• 9 add garlic and tomatoes and saute 2 minutes.
• 10 add stock and olives and cook 5 minutes, stirring frequently.
• 11 pour any juices accumulated in platter with chicken into sauce.
• 12 mix in chilled butter, a bit at a time, whisking, just until blended into sauce and sauce is glossy.
• 13 season.
• 14 spoon over chicken,.