Mediterranean Chicken with Wine

4 boneless chicken breasts

½ cup flour

½ tsp. seasoned salt such as “Season-All”

¼ tsp. pepper

1 TBS olive oil

1 TBS butter

1 cup of dry white wine

1 cup of chicken broth

1 medium onion, cut into slivers

1 red bell pepper, cut into strips

1 cup green olives

1 cup ripe olives

1 package of mushrooms, cleaned and sliced

1 ½ cup of grape tomatoes

Trim chicken breasts and place between 2 pieces of plastic wrap. Pound until about ½ inch thick to tenderize.  Heat a large skillet on medium and add oil and butter.  Combine flour, salt, and pepper in a baggie or low flat bowl.  Dredge breasts in flour and brown in the skillet.  The chicken does not have to be completely done.  While the chicken is cooking, prepare the vegetables.

Stir 2 TBS of leftover flour into the skillet and allow it to cook for a minute.

Add wine and chicken broth and stir to loosen any browned bits of flour in the skillet.

Place the chicken in a 9 x 13 inch casserole and top with the remaining ingredients except the tomatoes.  The amounts for the vegetables are approximate.  Add as many as will fit in the dish.  Pour the wine sauce over the chicken and vegetable and place in a 325 degree oven.  Cook for 30 minutes and then add the tomatoes.  Cook for about 30 minutes more.  Serve with white rice.

Pam I. told me about this recipe over 20 years ago.  I wrote it down on a scrap of paper so I don’t know the origin.  The chicken is always moist and tender.