Chicken with Artichokes and Olives
serves 4
Ingredients
- 4 ea chick breasts, boneless & skinless
- 1/2 C dry white wine
- 1/4 C chicken broth
- 2 t Dijon mustard
- 1 t cornstarch
- 1/3 C kalamata olives, pitted
- artichoke hearts, cooked
- 2 T parsley, minced
Instructions
- Season the chicken breasts, pan fry them in olive oil, then remove and keep warm.
- Combine the wine, broth, mustard and cornstarch, then use to deglaze the pan. Reduce, then add the olives and artichokes to heat.
- Plate the chicken, dress with the sauce, garnish with parsley and serve.
Source: Cooking Light 2004, pg 46