Chicken with Artichoke & Sun Baked Tomato Stuffed Olives Recipe Downloadable pdf file

Secondi Piatti

Servings: 4

• 2-8 oz. chicken breasts cut in halves
• and pounded into 1/2 in. thickness
• Kosher salt
• Fresh ground pepper
• 1 cup flour + 2 tbsp to thicken sauce
• 3 tbsp. QCOM Chili Olive Oil
• 2 cloves garlic, finely chopped
• 1/2 cup Pinot Grigio
• 2 cups chicken broth
• Milk
• 1/2 cup QCOM Sun Baked Tomato Stuffed Olives (8-10, sliced)
• 1 cup artichoke hearts, quartered & marinited
• 1 tbsp. fresh rosemary, chopped

Season pounded chicken with salt and pepper. Dip chicken in milk and dredge in flour. Add Queen Creek Olive Mill Chili 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. Incorporate all remaining ingredients to skillet and bring to boil. Turn heat to low and add a small amount of flour and whisk until thickened. Return chicken to skillet and simmer for 5 minutes. Place chicken on platter and pour sauce evenly over the chicken.

Hint: Use free range chicken if available.

Wine Pairing:  Pinot Grigio