4 skinless chicken breasts
2 tbsp. butter
1 clove garlic, chopped
1/4 c. chopped carrots
2 c. canned diced tomatoes
1 tsp. Hot Mexican Chili Powder
1/2 tsp. salt
3/4 c. cut-up black olives
cheddar cheese
1/2 flour
2 tbsp. olive oil
1 c. chopped onions
1/4 c. chopped celery
1/2 c. white wine
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 c. shredded sharp cheese

Wash chicken; pat dry. Dredge chicken in flour; shake off excess. Heat butter and oil together in deep skillet or Dutch oven. Brown chicken well on all sides. Remove chicken from pan. Lightly brown garlic, onion, carrots, and celery in pan drippings. Add tomatoes and wine to vegetables in pan or skillet. Add seasonings; stir well. Place chicken in sauce. Simmer over low heat 30 minutes or until chicken is tender. Add olives; heat through. Sprinkle cheese on top and let melt.

Serves 4.