Good with fresh pasta or rice..A green salad and our as usual warm bread and butter. This serves 3-4 I usually triple it
Pound thin 2 whole chicken breasts..Then slice each breast into 3 pieces. Salt and pepper. Coat lightly with flour. Saute in about 4 Tab butter over med high heat turning once. Pour of any left over butter Add 1/2 c. white wine bring to boil. Cook for a few minutes and then add 3/4 c. heavy cream or Creme Fraiche. Simmer over moderate heat til sauce thickens. Stir in 1 10oz. pack of defrosted artichoke hearts, and 1 c. pitted black olives. Place chicken on platter or individual dishes, spoon over the sauce and garnish with lemon wedges to squeeze over all.
enjoy
kadesma
Pound thin 2 whole chicken breasts..Then slice each breast into 3 pieces. Salt and pepper. Coat lightly with flour. Saute in about 4 Tab butter over med high heat turning once. Pour of any left over butter Add 1/2 c. white wine bring to boil. Cook for a few minutes and then add 3/4 c. heavy cream or Creme Fraiche. Simmer over moderate heat til sauce thickens. Stir in 1 10oz. pack of defrosted artichoke hearts, and 1 c. pitted black olives. Place chicken on platter or individual dishes, spoon over the sauce and garnish with lemon wedges to squeeze over all.
enjoy
kadesma
