Posted by Caroline in Sask feb10 2000

Mediterranean Chicken
dredge chicken breasts (deboned & skinned) in flour and brown in 2 tbsp olive oil. Remove from the pan. Deglaze the pan with 1 cup white wine (or chicken broth) add 1 bayleaf, 2 cloves chopped garlic, 1 tsp dried basil (or1-2 tbsp chopped fresh basil) 1 cup fresh sliced mushrooms. Add the chicken and cook until the mushrooms soften and the chicken is done. remove the bay leaf. Add 2 sliced tomatoes and 1/2 cup feta cheese (cut in little bits) heat through. serve with rice or pasta.