- 2 4-5oz boneless skinless chicken breasts
- 1 cup of all-purpose flour
- 4 Kalamata olives (sliced in half)
- 1 garlic clove minced
- Approximately 1/2 roasted red bell pepper
- 1oz chopped parsley
- 2oz vegetable oil
- 2oz extra virgin olive oil
- 2 sprigs fresh basil
- 1 tsp. butter
- 1/4 cup dry white wine
- Salt, Pepper
- 1/2 cup chicken stock
Heat vegetable oil in large skillet. Dredge chicken breasts in flower and pat off excess flour. Carefully place chicken in hot oil and let cook for about two (2) minutes. Turn chicken over and continue cooking for another two (2) minutes. Remove chicken from skillet and set aside. Drain oil from pan and replace with olive oil. Add garlic to skillet and let brown. Add chicken and wine to skillet. Season with salt and pepper to taste. Add olives and peppers and continue cooking until chicken is fully cooked (internal temp of one hundred forty (140) degrees.) Finish with butter and basil.
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