Chicken with Artichoke Hearts and Olives

Ingredients

ground black pepper, to taste
2 basil leaves, julienne
1 tsp. chopped parsley
½ tsp. grated lemon zest
4 marinated artichoke hearts, cut in half
6-8 black olives, sliced
6-8 green olives, sliced
1 Tbsp. olive oil
1 Tbsp. Chopped Shallots in Oil
2 Tbsp. flour
2 boneless, skinless chicken breasts*
4 oz. prepared RC Lemon & Garlic Sauce
1 Tbsp. whole butter
½ tsp. Chicken Base of your choice

Instructions

(yields 2 portions)

Dredge the chicken in the flour. Heat oil and sauté chicken on both sides. Once chicken is nearly done on the second side, add the Chopped Shallots in Oil, olives, artichoke hearts, lemon zest and herbs. Sauté briefly. Add the prepared Lemon and Garlic Sauce Mix and Chicken Bases. Shake the pan to remove the fond. Allow to simmer for 2-3 minutes. Finish by adding the butter and shaking the pan until well incorporated. Season with pepper. Serve immediately with Sun Dried Tomato & Herb Demi Glace.