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Chicken Scaloppini With Green Olives, Tomato And White Wine (From Make It Jump!, 7-8/01)

Joe George
Prep Time
30 minutes
Number of Servings
serves 2
2 boneless chicken breast halves, sliced or pounded very thin
1 tablespoon flour
4 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon minced shallots
1 teaspoon fresh minced rosemary
1/2 teaspoon salt
1/2 teaspoon black peppe
r 8 pimento stuffed green olives, sliced
3 plum tomatoes, diced
1 cup white wine

Lay the chicken in a single layer on a plate and sprinkle one side with the half of the flour, turn the chicken over and repeat with the remaining flour. Heat the olive oil in a heavy skillet over high heat. When the oil is very hot and just begins to smoke, add the chicken very carefully. Cook the chicken on one side until in begins to caramelize then turn it over. Sprinkle the garlic, shallots and rosemary around the chicken in the pan and saute for an additional minute. Add the salt, pepper, green olives, tomatoes and white wine; Bring the liquid to a boil, then lower it to a simmer. Cook the chicken for approximately 5 minutes, or until the liquid has reduced by half and thickened slightly. Serve with risotto or garlic mashed potatoes.