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Ingredients
- 3 T oil
- 4 boneless skinless chicken breast halves
- 2 T flour
- 6 large cloves garlic--chopped
- mush rooms
- kalamata olives sliced and pitted
- 2 medium tomatoes
- 1 can artichoke hearts (12 hearts) drained and cut in half
- salt and pepper to taste
- 1/2 t basil
- 1/2 t oregano
- 1/3 c dry white wine
- 1 cup beef broth
- 4 T unsalted butter
- 8 oz linguine cooked
Directions
- dust chicken breasts in flour
- in large nonstick skillet heat oil over medium high heat
- cook chicken breasts until lightly browned, but not quite cooked through. set aside and tent with foil to keep warm
- add garlic and mushrooms to skillet and cook about 2 min
- add olives tomatoes artichokes salt, pepper basil and oregano, stirring occasionally, about 2 min.
- Add wine and reduce about 2 min.
- Return chicken to skillet and stir in beef broth.
- add butter and keep stirring until melted. reduce heat to med/low and simmer about 7 min, turning chicken breasts once.
- Serve over pasta
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 367 | |
| Calories from Fat 79 | 22% |
| Total Fat 8.97g | 11% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.1g | |
| Cholesterol 37mg | 12% |
| Sodium 242mg | 10% |
| Potassium 468mg | 13% |
| Total Carbs 47.61g | 13% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.27g | 2% |
| Protein 19.78g | 32% |
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