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Chicken Italiano




Source of Recipe


Internet


List of Ingredients




3 tablespoons vegetable oil -- (we used canola oil)
4 (6-ounces) boneless skinless chicken breast halves
2 tablespoons all-purpose flour
6 large garlic cloves -- finely chopped
20 small mushrooms -- ends trimmed, sliced
20 kalamata olives* -- sliced and pitted
2 medium tomatoes -- diced into 1/4 to 1/2-inch pieces
12 canned artichoke hearts -- drained and halved
salt and fresh-ground black pepper -- to taste
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried oregano -- crushed
1/3 cup dry white wine
1 cup beef broth
4 tablespoons unsalted butter
8 ounces linguine -- cooked according to package directions


Recipe



In a nonreactive skillet, preferably nonstick, large enough to comfortably hold chicken in one layer (remember you have all those vegetables to add, too), heat oil over medium-high heat. Dust both sides of chicken breasts with are lightly browned but not quite cooked through. Remove to a warm place and tent with foil to keep warm.

Add garlic and mushrooms to skillet and cook, stirring about 2 minutes. Add olives, tomatoes, artichoke hearts, salt, pepper, basil and oregano, and continue cooking and stirring, occasionally, 2 minutes. Add wine and let it reduce 2 minutes.

Put chicken back into mixture and stir in beef broth. Add butter and keep stirring until melted. Reduce heat to medium-low and let mixture simmer about 7 minutes, turning chicken breast once. Divide pasta among 4 large heated serving bowls. Place a chicken breast on each and divide vegetable mixture among them.

Per serving: 658 calories, 44 percent calories from fat, 46 grams protein, 47 grams carbohydrates, 6 grams total fiber, 33 grams total fat, 125 milligrams cholesterol, 967 milligrams sodium.

*Kalamata olives are brine-cured, purple-black Greek olives. They are available in most supermarkets and gourmet shops.