Nutrition Facts

Serving Size 287 g

(Approx. 4 Servings)

Amount Per Serving

Calories	430	Calories From Fat	210

% Daily Value*

Total Fat 24 g	37%

Saturated Fat 2.5 g	13%

Trans Fat 0.0 g

Cholesterol 80 mg	27%

Sodium 1790 mg	75%

Total Carbohydrate 11 g	4%

Dietary Fiber 3 g	12%

Sugars 3 g

Protein	31 g

Vitamin A 4%	•	Iron 8%

Vitamin C 4%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pan Roasted Chicken with Wine Braised Olives

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 1/2 Tbsp grapeseed oil, plus more as needed for frying

1 Lb H-E-B Extra Thin Sliced Chicken Breasts

1 Tsp kosher salt, plus more as needed

1 Tsp cracked black pepper, plus more as needed

1 cup(s) all purpose flour, plus more as needed for dredging

1 cup(s) white onions, thinly sliced or julienned

2 cup(s) green olives, drained and rinsed

1 cup(s) pitted kalamata olives, drained and rinsed

1 cup(s) dry white wine

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Instructions

Place a non-stick pan over medium heat.

Add oil and allow to slowly get hot. Meanwhile prep chicken.

Season chicken with salt and pepper then dredge lightly in flour, being sure to knock off excess flour.

Pan sear chicken in hot oil until golden brown on each side, about 1 to 2 minutes per side.

Remove chicken to a serving plate to rest, in same pan turn heat up to medium high.

Add onions and olives, stir-fry for 3 to 4 minutes, being sure to scrape up any leftover chicken bits.

Add white wine, and continue to cook until liquid is slightly reduced, 5 to 7 minutes.

Pour sauce over chicken breasts, garnish with fresh parsley or chives if desired.

Season to taste as needed.

Chef's note: I like to add 2 tablespoons of butter to finish sauce for extra richness.