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½ kg. boneless chicken breasts
½ C. flour
2 tsp. paprika
2 tsp. oregano
½ tsp. pepper
¼ C. butter or olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
1 ½ C. milk
1 400 g tin of plum tomatoes, drained
175 g Feta
½ C. black olives, sliced
3 tbsp. chopped fresh parsley

Cooking process:
1. Cut chicken into 2.5 cm cubes. Combine flour with paprika and oregano. Dust chicken cubes lightly, reserving the remaining flour.
2. In a large, deep skillet, melt ½ of the olive oil. Cook chicken until browned. Remove and reserve.
3. Add remaining butter or oil to the pan. Add onions and garlic. Cook a few minutes. Sprinkle on 2 Tbsp of the remaining flour mix. Cook a few minutes. Add milk. Bring to a boil. Add chicken pieces and cook 8-10 minutes.
4. Cut tomatoes into chunks. Dice Feta. Add them to the chicken. Cook a minute. Taste and add more seasonings if necessary.
5. Serve chicken over basmati rice or rice or noodles of your choice. Sprinkle with olives and parsley.
(Total Preparation and Cooking time: 20 minutes.)

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