Chicken DiFiore

This recipe is from a restaurant in Hartford and is for one serving, as that’s how they prepare it!

ingredients

Boneless breast of chicken, cut in finger-size strips and dusted with flour
2 sun dried tomatoes, cut into 1/4" strips
5 pitted black olives
4 little green (hot) peppers
2 artichoke hears
1 chopped clove of garlic
3 ounces white wine
1 teaspoon butter
pinch of oregano

directions

Coat a frying pan with olive oil and heat until hot. When hot, brown the chicken pieces. Add the tomatoes, olives, and peppers, saute. Then add the artichoke hearts and garlic, saute. Pour off the excess oil and add the wine. Simmer to reduce wine. Stir in butter and oregano at the end.

Source: Patricia