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INGREDIENTS

  • 1/2 lbs. boneless, skinless chicken breasts
  • 1/2 cup flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly grated pepper
  • 2 tablespoons butter, divided
  • 1 tablespoon extra virgin olive oil
  • 1 medium shallot, minced
  • 1 cup chicken stock or reduced-sodium broth
  • 1/2 cup mixed, pitted olives, coarsely chopped
  • 1/4 cup white wine
  • 3 tablespoons chopped sun-dried tomatoes (preferably smoked)
  • 2 tablespoons freshly squeezed lemon juice
  • Chopped fresh rosemary

DIRECTIONS

  1. Cut each chicken breast into 3 pieces.Place a few pieces at a time in a plastic bag and pound with a meat mallet to flatten slightly. 
  2. Stir together flour,salt and pepper in a medium bowl.
  3.  Add chicken to bowl and toss to coat well with mixture. 
  4. Melt 1 tablespoon butter with olive oil in a very large skillet.
  5.  Add chicken and cook over medium-high heat for 3 to 5 minutes on each side or until golden brown. 
  6. Remove from skillet and keep warm. Melt remaining butter in same skillet. Add shallots; cook and stir over medium heat for 5 minutes.
  7. Add stock, olives, wine, tomatoes, lemon juice and chicken to skillet. Cook over medium heat for 5 minutes or until sauce is somewhat thickened, turning chicken once. Sprinkle with rosemary.
  8. Makes 4 servings.

Talbott Kali Hart Chardonnay Recipe
Talbot Kali Hart
Chardonnay
750ml, Reg: $19.99 SALE $17.99
This Chardonnay is light straw in color with a youthful greenish hue and excellent clarity. The rich, inviting nose shows bright tropical fruit notes. This vibrant tropical fruit continues on the palate with flavors of pineapple and honeydew melon, complemented by refreshing acidity. A generous mid-palate gives way to a bright focused finish with citrus elements of lemon and tangerine and mineral notes. Kali Hart Chardonnay is intended to be enjoyed within two to four years.