Kalamata Olive Chicken - cooking recipe

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

Preparation

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