Prep time: 30 minutes
Cook time: 20 minutes


  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 1/2 cup flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly grated pepper
  • 2 tablespoons butter, divided
  • 1 tablespoon extra virgin olive oil
  • 1 medium shallot, minced
  • 1 cup chicken stock or reduced-sodium broth
  • 1/2 cup mixed, pitted olives, coarsely chopped
  • 1/4 cup Bella Sera Pinot Grigio (or use additional stock)
  • 3 tablespoons chopped sun-dried tomatoes (preferably smoked)
  • 2 tablespoons freshly squeezed lemon juice
  • Chopped fresh rosemary

Cut each chicken breast into 3 pieces. Place a few pieces at a time in a plastic bag and pound with a meat mallet to flatten slightly. Stir together flour, salt and pepper in a medium bowl. Add chicken to bowl and toss to coat well with mixture. Melt 1 tablespoon butter with olive oil in a very large skillet. Add chicken and cook over medium-high heat for 3 to 5 minutes on each side or until golden brown. Remove from skillet and keep warm. Melt remaining butter in same skillet. Add shallots; cook and stir over medium heat for 5 minutes. Add stock, olives, wine, tomatoes, lemon juice and chicken to skillet. Cook over medium heat for 5 minutes or until sauce is somewhat thickened, turning chicken once. Sprinkle with rosemary. Makes 4 servings.

Pairs well With: Pinot Grigio
Pinot Grigio