Ingredients
- 1 cup Flour (+ 1 extra tbsp to thicken sauce)
- 1 teaspoon Salt
- 1 teaspoon fresh ground pepper
- Milk (for dipping chicken)
- 2-8 ounce chicken breasts (halved & pounded into 1/2 inch thick pieces)
- 3 tablespoons Meyer Lemon Olive Oil
- 2 cloves Garlic, finely chopped
- 1/2 cup Stuffed Olives (8-10 olives, sliced)
- 1/4 cup white wine
- 1 cup chicken broth
- 1 cup Marinated Artichoke Hearts (quartered)
- 3 sprigs fresh Italian parsley
How to Make
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Step 1: In a medium size shallow dish mix flour, salt and pepper. Dip chicken in milk and dredge in flour mixture.
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Step 2: 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.
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Step 3: Add garlic and saute for 1 minute making sure you don’t burn it.
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Step 4: Add wine and deglaze the pan. Add the chicken broth and bring to a slight boil.
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Step 5: Turn heat to low and add a small amount of flour and whisk until thickened.
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Step 6: Return chicken and sliced olives and artichoke hearts to the skillet and simmer for 3-5 minutes.
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Step 7: Place chicken on platter and pour sauce evenly over the chicken.
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Step 8: Garnish with freshly chopped Italian parsley.
We hope you enjoy this recipe!
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