Ingredients:
2 cups water
1 cup long grain white rice
1/2 cup flour
1 teaspoon paprika
1 teaspoon oregano
1 1/2 lbs boneless skinless chicken breasts, cut into bite-size cubes
1/4 cup butter
1 onions, coarsely chopped
1 -2 tablespoon fresh minced garlic ( or to taste)
1 1/2 cups milk ( use half and half for a more creamier taste)
1 (14 ounce) cans whole tomatoes, drained and cut in chunks
6 ounces feta cheese, diced
1/2 cup black olives, sliced
Directions:
Cook rice in water until cooked (about 20-25 mins).
Combine next 3 ingredients and pepper (to taste) in a shallow bowl.
Dredge chicken in flour to coat lightly. Reserve remaining flour mixture. Melt half the butter in a skillet over med-high heat.
Saute chicken for 2 mins per side, or until lightly browned. Remove from skillet, set aside Add remaining butter to skillet. Saute onions and garlic 2-3 mins, or until softened.
Stir in 2 tablespoons remaining flour mixture and cook about 2 minutes or until bubbly and lightly browned.
Stir in milk and bring to a boil stirring frequently.
Return chicken pieces to skillet and simmer 8-10 minutes.
Stir in tomatoes and feta; cook another minute.
Season with salt and pepper to taste.
Serve over rice.
Sprinkle with olives.
Servings: 4
Time preparation: 25 min.
Time total: 40 min.