Kalamata Olive Chicken

This sounds like a nice healthy weeknight meal. Found this in a bridgeclub cookbook.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 3⁄4 teaspoon dried oregano
• 1⁄2 teaspoon cayenne
• 1⁄2 teaspoon fresh ground pepper
• 6  boneless skinless chicken breast halves
• 1 1⁄2 tablespoons olive oil
• 6 1⁄2 tablespoons butter, chilled and divided
• 1⁄2 cup onion, chopped
• 2  teaspoons garlic, minced
• 1 1⁄4 cups tomatoes, peeled, seeded and chopped
• 1⁄2 cup chicken broth
• 16 -18  kalamata olives, pitted and sliced
•  salt & fresh ground pepper

Directions

1. In a small bowl, combine oregano, cayenne, and 1/2 tsp pepper and rub into both sides of chichen breasts.
2. Cover and let stand 30 minute
3. In a large, heavy skilet, heat olive oil and 1 1/2 Tbs of the butter over med heat.
4. Add chicken and cook until golden, about 5 min per side.
5. Transfer to platter and cover with foil to keep warm.
6. In a med skillet, melt 2 Tbsp of the butter over med heat. Add onions and cook 5 minute.
7. Add garlic and tomatoes and cook 2 minute
8. Add chicken broth and olives and cook 5 min, stirring occasionally.
9. Season with salt and pepper to taste. Stir in remaining 3 Tbsp butter, 1 Tbsp at a time.
10. Spoon sauce over chicken and serve.