Easy and one of our favorite dishes. Serve with a side of your favorite pasta.
Ingredients
- 4 chicken breasts thinly sliced
- 1 cup flour + 1 extra tbsp to thicken sauce
- 1 tsp salt
- 1 tsp fresh ground pepper
- 3 tbsp Rosemary Olive Oil
- 2 cloves garlic finely chopped
- 1/2 cup Sun Baked Tomato Basil Stuffed Olives sliced
- 1/4 cup pinot grigio
- 1 cup chicken broth
- 1 cup marinated artichoke hearts quartered
- 3 sprigs fresh rosemary
- milk as needed
Other great flavors to try!
Instructions
- In a medium size shallow dish mix flour, salt & pepper. Dip chicken in milk & dredge in flour mixture.
- Add olive oil to a large skillet over med-high heat until hot but not smoking. Add chicken and sauté 4 minutes on each side until golden brown. Remove chicken and set aside.
- Add garlic and saute for 1 minute making sure you don’t burn the garlic. Add wine & deglaze the pan. Add the chicken broth & bring to a slight boil.
- Turn heat to low & add a small amount of flour & whisk until thickened. Return chicken & sliced olives & artichoke hearts to the skillet & simmer for 3-5 minutes.
- Place chicken on platter and pour sauce evenly over the chicken. Garnish with the rosemary sprigs. Enjoy!
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