Chicken with Feta and Tomatoes

Preparation time: 15 min	Servings: 4
Cooking time: 20 min

Ingredients:

1-1/4 lb boneless, skinless chicken breast halves, cut into bite-size cubes

1/2 cup all purpose flour

1 cup long-grain white rice

1-2/3 cups canned tomatoes, drained and cut into chunks

2 cups water

6 oz feta cheese, diced

1 tsp paprika

1/2 cup black olives, sliced

1/4 cup unsalted butter

2 cloves garlic, finely chopped

1 tsp oregano

1 onion, coarsely chopped

1-1/2 cups milk

Cooking Directions:

Boil water in a nonreactive saucepan over high heat. Stir in rice. Immediately reduce heat to low. Cover and simmer 20-25 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. Sauté chicken 2 minutes per side, or until lightly browned. Remove from skillet and set aside. Add remaining butter to skillet. Sauté onions and garlic 3-4 minutes until softened. Stir in 2 Tbsp 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 8-10 minutes. Stir in tomatoes and cheese. Cook another minute. Season with salt and pepper to taste. Serve chicken over rice. Sprinkle with olives.