Chicken Francesca

Name: Chicken Francesca
Ingredients: 2 tablespoons olive oil; 8 ounces boneless skinless chicken breasts, cut into 3 pieces; 4 ounces mushrooms; 3 pitted black olives; 1 artichoke heart, sliced; 1 anchovy fillet, chopped (optional); 1 1/2 teaspoons butter; 1/2 cup white wine; salt and pepper, to taste; chopped parsley, for garnish

10 ingredients

8 steps

Ingredients

2 tablespoons olive oil
8 ounces boneless skinless chicken breasts, cut into 3 pieces
4 ounces mushrooms
3 pitted black olives
1 artichoke heart, sliced
1 anchovy fillet, chopped (optional)
1 1/2 teaspoons butter
1/2 cup white wine
salt and pepper, to taste
chopped parsley, for garnish

Directions

1

Heat oil in saute pan until hot but not smoking.
2

Add chicken, saute until both sides are golden brown.
3

Drain oil, leave chicken in pan.
4

Add remaining ingredients; cover and cook until chicken is cooked through.
5

Salt as needed.
6

Simmer until sauce reaches desired thickness.
7

If sauce is too thin, remove chicken and return to pan once sauce is reduced to your preferred consistency.
8

Garnish with parsley.