thin sliced chicken breasts
flour
s&p
coat chicken with above mixture in a baggie
sauté in olive oil until golden
remove from pan
add
T butter
T olive oil
sauté
garlic
garlic
artichoke hearts
add
c of white wine
1/2 c chicken stock
simmer until reduced by half
add
olives
capers
juice of one lemon
add chicken back in and simmer 2'
sprinkle with fresh parsley
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