Ingredients
¼ cup orange juice
1 tablespoon finely chopped fresh parsley (or 1 teaspoon dried)
1 clove garlic, crushed
6 chicken boneless chicken breasts
½ cup flour
1 teaspoon salt
½ teaspoon freshly ground pepper
½ cup olive oil (less if using a non-stick fry pan)
¼ cup butter
½ cup dry white wine
½ cup jar pimiento-stuffed olives (drained)
Preparation
Combine orange juice, parsley, and garlic on a platter and add chicken. Turn to coat chicken with mixture. Let stand while preparing flour mixture.
Combine flour, salt and pepper; dredge chicken in flour mixture.
Heat olive oil in a large non-stick skillet; add chicken, and sauté for 5 minutes on each side or until browned. Remove chicken from skillet; discard any remaining oil.
Melt butter in skillet over medium heat; add white wine, & olives. Return chicken to skillet; cover and simmer 10 minutes or until done.
Transfer chicken to a serving platter and pour glaze mixture over chicken.
