This dish is simple and elegant, great to serve to company or for a well-deserved mid-week meal. Excellent with a simple arugla salad drizzled with lemon and olive oil.

Chicken:
4 Chicken breasts
¼ cup flour
½ t. thyme
Salt and Pepper

Sauce:
2 T. butter
1 T. Olive oil
2 cloves garlic, chopped fine
1 t. capers
1 t. lemon juice
2 t. Dijon mustard
¼ c half and half or cream

Mediterranean rice salad:
1 cup. rice
2 cup water (for cooking rice)

1 T. olive oil
12 Kalamata olives, sliced into quarters
¼ chopped artichoke hearts
2 sundried tomatoes, chopped
Pinch of crushed red pepper
1 t. oregano
3 green onion, sliced small
4 ounces feta cheese, small dice
1 plum tomato, seeded and chopped
2 T. red wine vinegar
Salt and pepper

Cook the rice according to package directions.

In a large saucepan, heat olive oil. Add olives, tomatoes, crushed red pepper, thyme and artichoke and sauté for 2-3 minutes, until warmed. Add rice and green onions and fresh tomatoes, stir to combine. Add feta, red wine vinegar and stir, trying not to break up the cheese too much. Keep warm until ready to serve.

To prepare the chicken, pound it thin between two pieces of Saran Wrap. Mix flour, salt, pepper and thyme and dredge the chicken pieces in flour. Shake off excess flour.

Heat a skillet and cook chicken in olive oil until browned and cooked through.

For the sauce, heat butter and olive oil in a sauce pan. Warm garlic and add capers. Wisk in lemon juice and mustard. To finish the sauce add the cream at the very end and drizzle over chicken. Serve with rice salad and enjoy!

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