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Chicken with Artichoke Hearts and Olives
2 portions
Ingredients
- 2 boneless, skinless chicken breasts*
- 2 Tbsp. flour
- 1 Tbsp. chopped shallots
- 1 Tbsp. olive oil
- 6-8 green olives, sliced
- 6-8 black olives, sliced
- 4 marinated artichoke hearts, cut in half
- ½ tsp. grated lemon zest
- 1 tsp. chopped parsley
- 2 basil leaves, julienne
- ground black pepper, to taste
- 2 boneless, skinless chicken breasts*
- 4 oz. prepared Lemon and Garlic Sauce Mix
- 1 Tbsp. whole butter
- ½ tsp. Chicken Bases
Instructions
- 1 Dredge the chicken in the flour.
- 2 Heat oil and sauté chicken on both sides.
- 3 Once chicken is nearly done on the second side, add the chopped shallots, olives, artichoke hearts, lemon zest and herbs.
- 4 Sauté briefly.
- 5 Add the prepared Lemon and Garlic Sauce Mix and Chicken Bases.
- 6 Shake the pan to remove the fond.
- 7 Allow to simmer for 2-3 minutes.
- 8 Finish by adding the butter and shaking the pan until well incorporated.
- 9 Season with pepper.
- 10 Serve immediately with Sun Dried Tomato & Herb Demi Glace.