Chicken With Artichoke & Tomato Stuffed Olives

The Rea Family

Cook time:
2 Ratings

Easy and one of my favorite dishes. Serve with a side of your favorite pasta.


  • 1 cup Flour (+ 1 extra tbsp to thicken sauce)
  • 1 tsp Salt
  • 1 tsp fresh ground pepper
  • 2-8 ounce chicken breasts (halved & pounded into 1/2 inch thick pieces)
  • 3 tbsp Meyer Lemon Olive Oil
  • 2 cloves Garlic, finely chopped
  • 1/2 cup Sun Baked Tomato Basil Stuffed Olives (8-10 olives, sliced)
  • 1/4 cup Pinot Grigio
  • 1 cup chicken broth
  • 1 cup Marinated Artichoke Hearts (quartered)
  • 3 sprigs fresh Italian parsley
  • milk


  1. In a medium size shallow dish mix flour, salt and pepper. Dip chicken
    in milk and dredge in flour mixture.
  2. Add olive oil to a large skillet over med-high heat until hot but not
    smoking. Add chicken and sauté 4 minutes on each side until golden
    brown. Remove chicken and set aside.
  3. Add garlic and saute for 1 minute making sure you don’t burn the
    garlic. Add wine and deglaze the pan. Add the chicken broth and bring
    to a slight boil.
  4. Turn heat to low and add a small amount of flour and whisk until
    thickened. Return chicken and sliced olives and artichoke hearts to the
    skillet and simmer for 3-5 minutes.
  5. Place chicken on platter and pour sauce evenly over the chicken.
    garnish with fresh chopped Italian parsley.


Olive Oil Flavor Recommendations: fresh crush rosemary, roasted garlic, fresh crush basil, 3 chile