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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A dish that's quick and easy and better than going out! If you don't care for salty olives, substitute for a mild olive instead. I'm giving you the recipe as I received it, but I usually skip the first step and use Trader-Joes' Sundried tomatoes out of the jar. This goes great with pasta. Ingredients:
1 (14 ounce) can chicken broth |
4 sun-dried tomatoes |
4 boneless chicken breast halves |
1/3 cup all-purpose flour |
2 tablespoons olive oil |
2 garlic cloves, minced |
12 nicoise olives, pitted & halved |
1 tablespoon capers |
1 teaspoon lemon rind |
Directions:
1. Pour 1/2 cub chicken broth over tomatoes and let stand 10 minutes. Remove tomatoes and cut into thin strips. Reserve Broth.
2. Season chicken with coarsely ground pepper and coat with flour. Reserve remaining flour. Heat 1 tbsp oil in skillet. Add chicken and cook 12 minutes or until browned and done. Remove chicken from skillet and keep warm.
3. Add remaining oil and garlic and cook 1 minute Stir in reserved flour, reserved broth from tomatoes and remaining broth. Heat to a boil. Cook over medium heat 10 minutes or until sauce is slightly thickened and reduced to 1 cup. Add tomatoes, olives, capers and lemon rind. Heat through. Serve sauce over chicken.
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