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  • ITALIAN CHICKEN

    1 vote
    ITALIAN CHICKEN
    Prep time:
    Servings: 4
    by Joyce
    1 recipe
    		 >
    SERVES 4

    Ingredients

    • 3 T oil
    • 4 boneless skinless chicken breast halves
    • 2 T flour
    • 6 large cloves garlic--chopped
    • mush rooms
    • kalamata olives sliced and pitted
    • 2 medium tomatoes
    • 1 can artichoke hearts (12 hearts) drained and cut in half
    • salt and pepper to taste
    • 1/2 t basil
    • 1/2 t oregano
    • 1/3 c dry white wine
    • 1 cup beef broth
    • 4 T unsalted butter
    • 8 oz linguine cooked

    Directions

    1. dust chicken breasts in flour
    2. in large nonstick skillet heat oil over medium high heat
    3. cook chicken breasts until lightly browned, but not quite cooked through. set aside and tent with foil to keep warm
    4. add garlic and mushrooms to skillet and cook about 2 min
    5. add olives tomatoes artichokes salt, pepper basil and oregano, stirring occasionally, about 2 min.
    6. Add wine and reduce about 2 min.
    7. Return chicken to skillet and stir in beef broth.
    8. add butter and keep stirring until melted. reduce heat to med/low and simmer about 7 min, turning chicken breasts once.
    9. Serve over pasta

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