CHICKEN:

3/4 tsp. dried oregano, crumbled
3/4 tsp. garlic powder
1/2 tsp. cayenne pepper
6 lg. deboned chicken breasts, skinned
1 1/2 tbsp. unsalted butter
1 1/2 tbsp. olive oil

SAUCE:

3 tbsp. unsalted butter
1/2 c. chopped onion
1 1/2 tsp. chopped garlic
1 1/4 c. peeled, chopped & seeded Italian plum tomatoes
1/2 c. chicken stock (I use canned chicken broth)
12 black pitted, chopped olives
6 green olives, pitted & chopped

For Chicken: Mix spices in small bowl and rub on chicken. Let stand for at least 1/2 hour. Saute in butter and olive oil about 5 minutes or until springy to the touch.

For Sauce: Melt butter in large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Add garlic then tomatoes and saute 2 minutes. Add stock and olives and cook for 5 minutes, stirring frequently. Mix in 6 tablespoons unsalted butter, 1 piece at a time. Stir until melted. Serve with chicken, Orzo with Parmesan and tossed green salad.