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- 4 boneless chicken breast halves, skin removed
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- 1/4 cup chicken broth
- 1/4 cup dry white wine or more chicken broth
- 1/2 cup half-and-half
- 1 jar (4 ounces) diced pimientos
- 1/4 cup sliced ripe olives
- 1 cup sliced green onions, most of green included
Preparation:
Heat oil in a large heavy skillet over high heat. Add chicken strips and brown, turning to brown all sides. Remove chicken strips and set aside. Add broth, wine, half-and half, pimientos, and olives to the pan drippings in the skillet. Reduce heat to medium and cook sauce until slightly thickened, about 5 minutes. Add the chicken strips and green onions; heat through.
Serves 4.
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