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Chicken Strips With Vegetables and Wine

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Chicken breasts are cut in strips and cooked in the skillet with wine, olives, half-and-half, and seasonings. Serve this tasty chicken with hot cooked rice or pasta.

Ingredients:

  • 1/4 cup flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless chicken breast halves, skin removed, cut in strips
  • 2 tablespoons olive 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) chopped pimientos, drained
  • 1/4 cup sliced ripe olives
  • 1 bunch (6 to 8) green onions, diagonally sliced, with green tops

Preparation:

Combine the flour, salt, and pepper; dredge chicken strips to coat thoroughly. Heat oil in a large heavy skillet or Dutch oven over high heat. Add chicken strips; brown well, turning occasionally to brown all sides. Remove chicken and set aside. Add broth, wine, half-and-half, pimientos, and sliced olives to the skillet drippings. Cook, uncovered, over medium-high heat until thickened, about 4 to 5 minutes. Add browned chicken back to the skillet, along with the green onions. Heat through.
Serves 4.

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