Recipe - Chicken With Feta And Tomatoes

2 cup Water
1 cup Long grain white rice
One half cup All purpose flour
1 teaspoon Paprika
1 teaspoon Oregano
1 One fourth pound Boneless skinless chicken
breast halves; cut into
bitesize cubes
One fourth cup Unsalted butter
1 Onion; coarsely chopped
2 Cloves garlic; finely
chopped
1 One half cup Milk
14 ounce Canned tomatoes; drained and
cut into chunks
6 ounce Feta cheese; minced
One half cup Black olives; cut or sliced up

Prep: 15 min, Cook: 20 min. Boil water in a nonreactive saucepan over high
heat. Stir in rice. Immediately reduce heat to low. Cover and simmer 2025
minutes, until rice is tender and water is absorbed. Combine next 3
ingredients and pepper to taste in a shallow bowl. Dredge chicken in flour
to coat lightly. Reserve remaining flour mixture. Melt half the butter in a
heavy nonstick skillet over medium high heat. Saut‚ chicken 2 minutes per
side, or until lightly browned. Remove from skillet and set aside. Add
remaining butter to skillet. Saut‚ onions and garlic 34 minutes until
softened. Stir in 2 Tbs. of remaining flour mixture and cook about 2
minutes, or until bubbly and lightly browned. Stir in milk and bring to a
boil, stirring frequently. Return chicken pieces to skillet and simmer 810
minutes. Stir in tomatoes and cheese. Cook another minute. Season with salt
and pepper to taste. Serve chicken over rice. Sprinkle with olives.

Per serving: calories 732, fat 29.9g, 37% calories from fat, cholesterol
172mg, protein 48.3g, carbohydrates 65.4g, fiber 2.0g, sodium 937mg.

Posted to recipeludigest by molony molony@scsn.net on Feb 04, 1998