Chef Feker joins FOX6 WakeUp to prepare Chicken Scaloppini with White beans, sun-dried tomatoes, Kalamata olives and feta. Recipe: Ingredients • 2 lbs of breast of organic chicken, lightly pounded • Flour for dredging (or corn starch if you are gluten intolerant) • 2 oz of kalamata olives pitted and chopped • 1 cup of pork or chicken stock • 1/2 cup of dry white wine • Juice of 1/2 lemon • 6 tablespoons extra-virgin olive oil • 1 (8.5-ounce) jar sun-dried tomatoes in oil, 4 tablespoons oil reserved and tomatoes sliced • 2 cloves garlic, finely chopped • 1 teaspoons fresh thyme, chopped (from about 5 sprigs) • 1/2 teaspoon red pepper flakes • 1 (15-ounce) cans white beans, drained and rinsed • 1/2 cup fresh basil, coarsely chopped and loosely packed • 3-1/2 ounces Feta cheese, crumbled • 1/4 teaspoon kosher salt • 1/8 teaspoon freshly ground black pepper Directions 1. Heat the oil in a heavy-bottom skillet. 2. Dredge the chicken scaloppini and sear on each side for 1 minute maximum. Remove and set aside. 3. Deglaze the pan with the white wine, the lemon juice and the broth and bring to a simmer. 4. Return the chicken to the party and then add all ingredients (except the cheese and the pistachios) and cook together until the chicken is cooked through and you have well balanced sauce.