Chicken With Artichoke & Sun Baked Tomato Stuffed Olives

A creamy, Savory and filling classic this chicken will delight with the tastes of artichokes and sun dried tomato stuffed olives. 

Yield: 4 Servings 

Total Time: 30 Minutes

2-8 oz. chicken breasts, cut in halves and pounded into 1/2 inch thickness

1 Cup and 2 Tbsp. flour

3 Tbsp. Chipotle Extra Virgin Olive Oil 

1 Tsp. Granulated Garlic 

1/2 Cup Pinot Grigo 

2 Cups chicken broth 

1-2 Cups milk

1/2 Cup sun baked tomato stuffed olives 

1 Cup artichoke hearts, quartered & marinated 

1 Tsp. Dried Rosemary 

Sea Salt to taste

Fresh ground Tellicherry Peppercorn to taste

Season pounded chicken with salt and ground peppercorns. Dip chicken into the milk and dredge in flour. Add Chipotle Extra Virgin Olive Oil to a large skillet over medium-high heat until hot but not smoking. Add chicken and saute 4 minutes on each side until golden brown. Remove chicken and set aside. Incorporate all remaining ingredients to skillet and bring to a boil. Turn heat to low and slowly add the remaining 2 Tbsp. of flour and whisk until thickened. Return chicken to the skillet and simmer for 5 mintues. Place chicken on platter, pour sauce evenly over the chicken and  serve.