Wednesday, August 26, 2009

Chicken n Olives

6 thinly sliced chicken breast cutlets
¼ tsp salt
1 tbsp garlic
1/8 tsp black pepper
2 tbsp olive oil
¼ tsp red pepper flakes
1 small onion, diced
¼ cup white wine
½ cup homemade sun-dried tomato pesto
¼ cup Nicoise olives, pitted and quartered
1 cup chicken broth
½ cup heavy cream

Season chicken with salt and pepper. In skillet, over medium high heat, heat oil. Add 3 cutlets; cook 3 minutes per side. Remove; keep warm. Repeat with remaining chicken. Add pepper flakes, garlic and onion to skillet; cook 3 minutes. Add wine; cook 1 minute, stirring to dissolve browned bits. Add tomato pesto, olives, broth and cream. Bring to boiling; cook, uncovered, until slightly thickened, about 4 minutes. Pour sauce over chicken. Serve immediately.

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