Ingredients Jump to Instructions ↓

  1. 4 Whole chicken Breasts, skin and bones removed

  2. 1 c. flour , seasoned with salt and pepper

  3. 1/4 c. olive oil

  4. 1 1/2 c. dry white wine

  5. 1 c. fresh tomato es, peeled, seeded and chopped

  6. 1/2 c. caper s

  7. 1/2 c. black olive s, pitted and sliced

  8. 1/2 c. green olive s, pitted and sliced

  9. 1 tbs. fresh rosemary

Instructions Jump to Ingredients ↑

  1. Dredge the chicken in the seasoned flour In a large skillet place the olive oil and heat it on medium high until it is hot. Carefully place the floured chicken in the skillet. Saute it for 2 to 3 minutes on each side, or until it is golden brown but not done. Add the white wine and simmer it for 5 minutes Add the tomatoes, capers, black olives, green olives, and rosemary. Simmer the ingredients for 3 to 4 minutes more, or until the sauce is slightly thickened and the chicken is just done. (Don’t overcook) On each of 4 individual heated plates place the chicken. Spoon the sauce on top.


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