Labadie Recipe Database

Name Chicken N Olives Number of People 6 List of Ingredients 6 chicken breasts (about 1 1/2 lbs total) 1/4 tsp salt 1/4 tsp pepper 2 T olive oil 1/4 tsp red pepper flakes 1 small onion, diced 1/4 cup white wine 1/2 cup sun-dried tomato pesto 1/4 cup Nicoise or Kalamata Olives, pitted and quartered 1 cup chicken broth 1/2 cup heavy cream (I used half and half) Description 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 and onion to skillet; cook 3 minutes. Add wine; cook 1 minute, stirring to dissolve browned bits. Add pesto, olives, broth and cream. Bring to boil; cook, uncovered, until slightly thickened, about 4 minutes. Pour sauce over chicken (I actually added the accumulated juices from the chicken to the sauce first.) Time 30 minutes Difficulty (1-5) 2 Notes 304 calories; 19 g fat (7 g sat); 25 g protein; 7 g carbs; 1g fiber; 746 mg sodium; 91 mg cholesterol I think the sauce would be really good on fish (salmon). Image