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Chicken Breasts Mediterranee
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    Chicken Breasts Mediterranee

  • 2 tbs. flour
  • salt
  • pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 1/4 tsp. dried chile powder
  • 2 tablespoons olive oil
  • 2 chicken breasts
  • 2 dashes habanero powder
  • 1 tablespoon capers
  • 1 dozen black olives, pitted
  • 6 dried tomatoes, cut in 1 cmx 1 cm pieces)
  • 1 cup chicken stock
  • Mix first 6 ingredients, dredge chicken beasts in the mixture and cook them in the hot olive oil until golden. Add chicken stock, olives (cut in half), capers and dried tomatoes (If they're really dry, soak them in the chicken stock first, which is what I did).

    Add habanero powder and cook until the meat is done, about 15 minutes. The sauce should reduce to a syrupy consistency, so cover or add some water as necessary. I served it with spinach and feta strudel and chardonnay, but baguette and some other vegetables would probably be ok. Acknowledgements to Roger Verge and Paul Proudhomme.

    From: A. Bucsics, bucsics@ping.at
    Posted By: A. Bucsics, Via: Chile Head Mailing List
    Post Date: Mon, 29 Mar 1999

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