What’s Wrong With This Picture?

This might look like an airline meal, but it sure doesn’t taste like one. And it would never fly in coach. Here’s why.

* A cup of fresh-brewed cappuccino: Get real! Airlines aren’t even equipped with espresso machines.

* A fresh croissant at a civilized temperature: All bread stales under refrigeration, and the bread you get on an airplane has been sitting in a cold box for at least 12 hours, though some airlines are now baking bread on board.

* Freshly tossed salad: This one wasn’t tossed yesterday--and it wasn’t held at near-freezing temperatures (at most 45 degrees, by federal law) where it wilted and browned. It doesn’t come with a plastic packet of dressing either.

* Chicken With Tomato-Olive Sauce. This one hasn’t been reheated, and it’s not bland enough to pass the everybody-has-to-like-it taste test. Those Kalamata olives, for instance? Too strong-tasting for the average American palate.

* Pasta al dente with fresh basil and freshly grated Parmesan cheese. In the air you take your pasta any way they can get it on board. And those graters can get dangerous at 30,000 feet.

* Steamed asparagus: It’s bright green. It isn’t mushy.

* Chocolate cake: See croissant.

* Chocolate-covered strawberry: You’ve got to be kidding! By the time it got to your seat on a real flight, the strawberry would have shriveled away from its chocolate shell.

Since you don’t have to worry about airline regulations or mass-cooking techniques at home, this Chicken With Tomato-Olive Sauce, which serves six, not 600, should be easy and delicious. The recipe was contributed by caterer Carol Robertson.

CHICKEN WITH TOMATO-OLIVE SAUCE

6 (4-ounce) boneless chicken breast halves

1 teaspoon ground oregano

2 1/2 teaspoons finely chopped garlic

1/8 teaspoon cayenne pepper

Salt, pepper

5 to 6 tablespoons butter

3 tablespoons olive oil

1/2 cup chopped onion

1 1/2 cups chopped tomatoes

3/4 cup chicken broth

6 pimiento-stuffed green olives, sliced

12 Kalamata olives, pitted and sliced

Hot pasta with chopped fresh basil (or Italian parsley) and Parmesan cheese

Wash and pat-dry chicken. Rub oregano, 1 teaspoon garlic, cayenne and salt and pepper to taste on both sides of chicken. Let stand 20 minutes.

Heat 1 tablespoon butter and 2 tablespoons olive oil in large non-stick skillet over medium heat. Place chicken breasts, skin-side down, in skillet and cook until golden brown. Turn to cook other side. Remove chicken from skillet and keep warm.

Strain drippings if necessary. Reheat about 2 tablespoons drippings in skillet over medium-high heat. Add onion and remaining 1 1/2 teaspoons garlic and saute until tender. Add tomatoes and saute 2 minutes. Remove 1/3 of tomato mixture and reserve. Add broth, green olives and any juices accumulated on chicken platter. Simmer uncovered 5 minutes.

Add chicken breasts and simmer another 5 minutes. Slowly stir in remaining 1 tablespoon olive oil and 4 to 5 tablespoons butter into sauce. Stir in reserved tomato mixture and Kalamata olives. Season to taste with salt and pepper. Serve with hot pasta. Makes 6 servings.

Each serving, without pasta, contains about:

304 calories; 386 mg sodium; 92 mg cholesterol; 18 grams fat; 4 grams carbohydrates; 28 grams protein; 0.4 grams fiber; 54% calories from fat.