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skinless flour olive oil butter shallot pimento stuffed olives white wine vinegar capers water cornstarch
Viewed: 56 - Published at: 4 years agoIngredients
- 1 lb. skinless, boneless chicken breasts
- 2 Tbsp. all-purpose flour
- 2 Tbsp. olive oil
- 1 Tbsp. butter or margarine
- 1 Tbsp. finely chopped shallot
- 1 (10 1/2 oz.) can au jus gravy
- 6 large pimento stuffed olives
- 2 tsp. white wine vinegar
- 2 tsp. capers, rinsed
- dash of Tabasco
- 1 Tbsp. water
- 1 1/2 tsp. cornstarch
Method
- Pound chicken between sheets of wax paper or Saran Wrap, until about 1/4-inch thick.
- Coat with flour, shaking off excess.
- In large skillet, heat oil over medium heat.
- Saute chicken 4 minutes on each side until lightly browned and cooked through.
- Remove from skillet; keep warm.
- Melt butter in skillet.
- Add shallot and saute 5 minutes or until tender.
- Stir in gravy, olives, capers, vinegar and Tabasco.
- Simmer over low heat, stirring occasionally, 5 minutes.
- Combine cornstarch with water; add to the skillet. Cook, stirring, until the sauce boils and thickens.
- Simmer 1 minute.
- Serve over chicken.
- Serves 4.
