1/4 cup all purpose flour
1 tablespoon dried oregano
4 skinned and boned chicken breast halves
3 tablespoons olive oil
1/3 cup dry white wine
1/3 cup chicken broth
2 medium size ripe tomatoes, peeled and chopped
3 tablespoons sliced ripe olives
2 tablespoons capers
2 tablespoons crumbled feta cheese

Combine flour and oregano in a shallow dish; dredge chicken breasts in mixture. Heat olive oil in large skillet over medium heat. Add chicken and cook 10 minutes, turning once. Add wine and broth; simmer 10-15 minutes. Add tomatoes, olives and capers; cook until thoroughly heated. Spoon into serving disk; sprinkle with feta cheese. Makes four servings.