Greek Chicken Breast Saute
Jaynelle Stichler
ingredients
- 4 Whole chicken Breasts, skin and bones removed
- 1 c. flour, seasoned with salt and pepper
- 1/4 c. olive oil
- 1 1/2 c. dry white wine
- 1 c. fresh tomatoes, peeled, seeded and chopped
- 1/2 c. capers
- 1/2 c. black olives, pitted and sliced
- 1/2 c. green olives, pitted and sliced
- 1 tbs. fresh rosemary
directions
- 1
Dredge the chicken in the seasoned flour
- 2
In a large skillet place the olive oil and heat it on medium high until it is hot. Carefully place the floured chicken in the skillet. Saute it for 2 to 3 minutes on each side, or until it is golden brown but not done.
- 3
Add the white wine and simmer it for 5 minutes
- 4
Add the tomatoes, capers, black olives, green olives, and rosemary. Simmer the ingredients for 3 to 4 minutes more, or until the sauce is slightly thickened and the chicken is just done. (Don’t overcook)
- 5
On each of 4 individual heated plates place the chicken. Spoon the sauce on top.
Source: Stephanie Stichler
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