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Sautéed Chicken Breasts with Garlic, Olives & Wine
From 50 Shades of Chicken cookbook, page 63
Ingredients
  • 4 boneless, skinless chicken breasts, patted dry
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 3 TB flour
  • 2 TB extra virgin olive oil
  • 3 garlic cloves, minced
  • Pinch of pepper flakes
  • ¼ cup dry white wine
  • ¼ cup chicken broth
  • 1 TB lemon juice (fresh squeezed is best)
  • 2 TB flat-leaf parsley (I used cilantro instead)
  • 2 TB butter, cut into small pieces, chilled
  • 2 TB kalamata olives, pitted and sliced (I used regular black and green olives)
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