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Chicken Portofino

By: Dominick Romano • In: Entrees • Cuisine: Italian

Ingredients

  • 2 Chicken Breasts (boneless, skinless)
  • 1 clove Garlic (chopped)
  • 12 Black Olives (sliced)
  • 4 Cherry Tomatoes (cut into quarters)
  • 1/2 cup Chablis
  • 2 tbsp Butter
  • 1/2 cup Heavy Cream
  • 1/2 cup Chicken Broth
  • 1 slice Lemons
  • pinch Salt
  • pinch Black Pepper
  • Parsley (chopped) 
  • Flour

Step by Step Instructions

Step 1: 

Dredge chicken cutlets in flour. Sauté in 2 Tbsp. butter, constantly turning, for two minutes. Remove chicken pieces from pan.

Step 2:

Add garlic, olives, and tomatoes with the remaining butter. Sauté 2-3 minutes until garlic is lightly browned, then add Chablis, chicken broth, chicken, salt, pepper, parsley, and lemon.

Step 3:

Let stock reduce for approximately 2-3 minutes. Add heavy cream. Let reduce to thickness desired and serve.

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