2 oz. Parsley, finely chopped
1 large white onion, julienned
4 oz. Robert Mondavi Chardonnay
1 ½ lb. Boneless chicken breast
1 tbsp. Tomato Paste
2 diced tomatoes, canned (16 oz. Cans)
Stax’s Seasoning to taste
2 oz. Olive oil
1 whole potato peeled (16 oz. Can)
2 oz. Kalamata olives, diced
1 each bay leaf
4 oz. Feta cheese
2 oz. Distilled white vinegar
1 tbsp. Fresh garlic, peeled and minced
Pinch sugar
1 tsp. Fresh marjoram or oregano

Lightly pound and season with Stax’s Seasoning the chicken breasts. In one sauté pan with olive oil, sauté the onions until tender. In another pan with olive oil, sauté the chicken. To the onions, add the garlic, tomato paste, sugar and chopped marjoram. Add the diced olives and a bay leaf along with half of the Feta cheese and vinegar. Add the potatoes and season the mixture to taste with Stax’s Seasoning/ Add the white wine to deglace the pan and increase the heat. Stir constantly to create the sauce. When the Feta cheese has melted and is incorporated into the sauce, add the mixture to the pan with the chicken breasts. Simmer over low heat. Add chicken stock to thin the sauce if needed. Place the chicken on a serving plate with the potatoes to the side and top the chicken with the olive and onion mixture with the sauce. Garnish with the remaining Feta cheese and chopped parsley.