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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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From the venerable Ristorante Villa Francesca in Boston's North End; this was in the Boston Herald's recipe request column in the 90's. I haven't tried it yet, but it looked too good not to share. 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.
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