4 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1 tbsp. chopped fresh oregano or 2 tsp. dried oregano
2 tbsp. flour
2 tbsp. butter
2 tbsp. olive oil
4 ripe plum tomatoes, skinned, seeded and diced sm.
1 tbsp. chopped garlic
4 tbsp. chopped fresh coriander or basil
2 tbsp. fresh lime juice

Using a sharp knife, cut the breast halves in half crosswise, then lengthwise into strips 1/2 inch wide.

Blend salt, pepper, oregano and the flour well in a flat dish. Add chicken pieces in one layer. Stir to season, keeping each strip separate.

Heat butter and oil over high heat in a skillet large enough to hold the chicken pieces in one layer. Add chicken, cook and stir until lightly browned, about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 3 minutes. Add the coriander and lime juice and continue cooking. Blend well and serve immediately. Serves 4.