"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Breasts With Olives and Tomatoes Recipe

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This recipe for Chicken Breasts With Olives and Tomatoes, by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Scerbo
Added: Sunday, January 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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