Chicken with Artichoke & Sun Baked Tomato Stuffed Olives

|Main Dishes
Chicken with Artichoke & Sun Baked Tomato Stuffed Olives
Chicken with Artichoke & Sun Baked Tomato Stuffed Olives
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Recipe type: Main Dish
Author: del Piero
Serves: 4
Ingredients
  • 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
Instructions
  1. Season pounded chicken with salt and pepper.
  2. Dip chicken in milk and dredge in flour.
  3. Add Queen Creek Olive Mill Chili Olive Oil to a large skillet over med-high heat until hot but not smoking.
  4. Add chicken and sauté 4 minutes on each side until golden brown.
  5. Remove chicken and set aside.
  6. Incorporate all remaining ingredients to skillet and bring to boil.
  7. Turn heat to low and add a small amount of flour and whisk until thickened. Return chicken to skillet and simmer for 5 minutes.
  8. Place chicken on platter and pour sauce evenly over the chicken.
Serving size: 4
Notes

Hint: Use free range chicken if available.

Wine Pairing: Pinot Grigio

 

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