Sauteed Chicken Breasts With Tomato-Olive-Butter Sauce - cooking recipe

Ingredients

3/4 teaspoon dried oregano, crumbled
3/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
6 large boneless skinless chicken breasts
Sauce
3 tablespoons butter
1/2 cup chopped onion
1 1/2 teaspoons chopped garlic
1 1/4 cups drained chopped Italian plum tomatoes
1/2 cup chicken broth
12 kalamata olives, pitted and sliced
8 green olives, pitted and sliced
1 tablespoon capers, rinsed (optional)
6 tablespoons chilled butter, cut into pieces
egg noodles or rice

Preparation

For chicken: Mix oregano, garlic powder, cayenne and black pepper in a small bowl.
Rub spice mixture on both sides of chicken breasts.
Cover and let stand 30 minutes.
Melt butter with olive oil in large skillet over high heat.
Add chicken and saute until golden-brown and just springy to touch, about 5 minutes per side.
Transfer chicken to large platter, tent with foil to keep warm.
For sauce: Melt 3 tblsps butter in medium skillet over medium-high heat.
Add onion and saute until softened, about 5 minutes.
Add garlic and tomatoes and saute 2 minutes.
Add stock and olives and cook 5 minutes, stirring frequently.
Pour any juices accumulated in platter with chicken into sauce.
Mix in chilled butter, a bit at a time, whisking, just until blended into sauce and sauce is glossy.
Season.
Spoon over chicken,.