1. mix flour and paprika and place in pie plate. 2. pound chicken breasts flat to approximately 1/2" thickness and season on both sides with salt& pepper. 3. dredge chicken breast on both sides in flour mixture. 4. thinly slice scallions. 5. deseed and dice tomatoes. 6. heat olive oil and 3 tbs butter in skillet large enough to hold chicken breasts. 7. in a small skillet melt remaining butter and sautee scallions and tomatoes in it until just softened brown prepaired chicken breasts in olive oil and butter mixture. 8. add olives, tarragon and white wine to butter,scallions and tomatoes and bring to a simmer. 9. crumble feta cheese (large pieces) into vegetables and add parsley. 10. Allow feta to partially melt and thicken sauce. 11. Plate the browned chicken breasts and spoon equall portions of the sauce over each. 12. I serve this with either lightly buttered steamed broccoli or green beans. ---------------------------------------------------------------------------
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