Step 1

Mix the flour and the paprika in a pie plate or a shallow dish.

Step 2

Pound the chicken breasts to about 1/2-inch thickness.

Step 3

Season the chicken on both sides with the salt and pepper.

Step 4

Dredge the chicken on both sides in the flour mixture.

Step 5

Heat the olive oil and 3 tablespoons of the butter in a skillet large enough to hold the chicken.

Step 6

Cook the chicken until cooked through at 165 degrees F internally, about 5-7 minutes per side.

Step 7

Transfer the chicken to a plate and keep warm.

Step 8

In a small skillet, melt the remaining butter over medium heat.

Step 9

Sauté the scallion and the tomatoes in the melted butter until just softened, about 3-4 minutes.

Step 10

Add the olives, tarragon, and white wine to the scallion-tomato mixture.

Step 11

Bring the mixture to a simmer.

Step 12

Crumble the feta cheese into the scallion mixture.

Step 13

Add the parsley.

Step 14

Allow the feta to partially melt and for the sauce to thicken, about 2-3 minutes.

Step 15

Plate the cooked chicken, spooning the sauce and vegetables over them.

Step 16

Serve.