"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Breasts With Olives and Tomatoes, by Lynn Scerbo, is from My Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Chicken Breasts pounded thin, 3 shallots diced, 3 garlic cloves minced, 1/3 c parsley, 1/2 c pitted Kalamata olives diced, 1 28 oz can diced tomatoes, 1/2 c minced basil, 1/2 c white wine, canola oil, olive oil,one egg beaten,flour
Dredge breast in seasoned flour (mix flour with a little salt and pepper). Dip in egg. Saute chicken in canola oil. Degrease pan with olive oil (about 2 tbsp.) Saute shallots one minute.Add garlic and saute 30 seconds. Add remaining ingredents and bring to a boil. Reduce and simmer 8-10 minute until slightly thickened. Add herbs.Spoon over chicken
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