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
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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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