homecook
New member
Ingredients:
3 tablespoons extra virgin olive oil
1 tablespoons salted butter
4 boneless, skinless chicken breast halves
1/4 cup flour
3 tablespoons black olives, chopped
2 tablespoons chopped fresh parsley
3 tablespoons sun dried tomatoes, rehydrated and chopped
Freshly ground pepper to taste
4 marinated artichoke hearts, diced
1/2 cup chicken broth
1 1/2 teaspoons capers
Preparation:
Rehydrate the tomatoes in a small saucepan of water and bring to a boil. Boil for 3-4 minutes, then turn heat down and simmer for 5 minutes. Drain and let cool. Chop sun dried tomatoes and measure out.
Pound chicken breasts to an even thickness. Heat olive oil and butter in a skillet. Dredge chicken in flour; saute in skillet over high heat, until golden brown. Remove chicken to side dish and keep warm.
Scrape up any brown bits in the pan. Stir sun dried tomatoes, capers, olives, artichokes and parsley into skillet. Pour in broth and cook until bubbly, deglazing skillet. Add chicken breasts and spoon sauce over them. Cook a few minutes on each side, depending on the size of the breasts. If sauce is too thick, add additional chicken broth.
3 tablespoons extra virgin olive oil
1 tablespoons salted butter
4 boneless, skinless chicken breast halves
1/4 cup flour
3 tablespoons black olives, chopped
2 tablespoons chopped fresh parsley
3 tablespoons sun dried tomatoes, rehydrated and chopped
Freshly ground pepper to taste
4 marinated artichoke hearts, diced
1/2 cup chicken broth
1 1/2 teaspoons capers
Preparation:
Rehydrate the tomatoes in a small saucepan of water and bring to a boil. Boil for 3-4 minutes, then turn heat down and simmer for 5 minutes. Drain and let cool. Chop sun dried tomatoes and measure out.
Pound chicken breasts to an even thickness. Heat olive oil and butter in a skillet. Dredge chicken in flour; saute in skillet over high heat, until golden brown. Remove chicken to side dish and keep warm.
Scrape up any brown bits in the pan. Stir sun dried tomatoes, capers, olives, artichokes and parsley into skillet. Pour in broth and cook until bubbly, deglazing skillet. Add chicken breasts and spoon sauce over them. Cook a few minutes on each side, depending on the size of the breasts. If sauce is too thick, add additional chicken broth.