Dinner Recipes

Chicken Breasts Provencal

Dinner

4 whole chicken breasts boned skinned and pounded thin

to taste sea salt and freshly ground black pepper

2 tbsp unsalted butter

2 tbsp extra virgin olive oil

12 sundried tomatoes packed in oil drained and coarsely chopped

1 clove of garlic peeled and thinly sliced

2 tbsp Italian parsley minced

6 basil leaves stemmed and cut into thin shreds

1/2 cup dry white wine

1/4 cup Niçoise olives

Season both sides of chicken breasts with sea salt and pepper.

Melt butter with olive oil in a large, heavy skillet over medium high heat.

Sauté chicken breasts, when they are partially cooked add sundried tomatoes, garlic, parsley, and basil to the pan.

Continue to cook, stirring often, until chicken is cooked through.

Remove chicken and arrange breasts on a platter.

Increase heat to high, pour in wine, and deglaze pan.

Add Niçoise olives during the last minute of cooking to warm olives.

Pour sauce over chicken and serve immediately.