Tuscan Skillet Chicken

For this recipe I am using boneless, skinless chicken breasts. Enjoy this recipe, it’s a good one and enjoy preparing it.

You’ll need:

• 2 lbs boneless skinless chicken breast.
  
• 2 cups of chicken stock
  
• 1/2 cup dry white wine
  
• Fresh rosemary leaves, I used 2 tbs
  
• 1 1/2 cups of Italian pitted green olives halved (I used Castelvetrano)
  
• 4 garlic cloves
  
• 2 shallots sliced thin
  
• 2 tbs olive oil
  
• 2 tbs butter
  
• Salt
  
• Pepper

Directions:

1. Salt and pepper your chicken
2. Heat the olive oil in a skillet and brown your chicken on both sides
3. Add the shallots, garlic and continue to sauté for 2 minutes
4. Add the wine and deglaze the brown bits from the skillet
5. Once this comes to a boil add the stock and rosemary and bring to a boil
6. Cover and continue to cook on a medium heat for 15 minutes
7. Now add the olives and remove the lid and continue to cook for 30 minutes
8. Remove the chicken to a plate and add the butter to the skillet, turn up the heat and allow this to reduce while stirring for 2-3 minutes
9. If you are planning to thicken the sauce then add some flour and whisk into the sauce to thicken
10. Pour the sauce/olive mixture on the chicken and serve

Daniel Mancini

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