2 boneless, skinless chicken breasts
Flour
Clarified butter
1 tomato, peeled & chopped
1 dozen mushrooms, sliced
12 pitted black olives
1/8 c. chopped parsley
1 c. dry white wine
2 tbsp. freshly squeezed lemon
Pinch each fresh oregano & basil
Salt & pepper

Butterfly and flour chicken breasts. Saute in clarified butter. Remove. Saute tomatoes, mushroom and black olives. Add parsley, wine, lemon juice, salt, pepper, oregano and basil. Cook, covered until liquid is reduced to a sauce. May be served over rice.

Serves 2.