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Chicken Provencal
2- 8 ounce boneless skinless chicken breasts
2 tbls olive oil
1 Cup all purpose flour
1 Tbls Kosher salt
1 tsp ground black pepper
1/4 cup mixed olives, pitted
2 roma tomatoes, diced
1/4 cup white wine
1/4 cup chicken broth
2 tbls unsalted butter, room temperature
3 green onions, sliced thin for garnish
Pound the chicken breast to an even thickness. Mix the flour, salt, and pepper until combined. Dredge the chicken in the flour mixture. Heat the oil in a medium hot pan. Brown the chicken in the oil on one side, about 3 minutes. Brown the other side about 2 minutes. Add the olives and tomatoes. Add the wine and reduce by half. Add the chicken stock and bring to a boil. Add the butter let melt while gently shaking the pan. Garnish with the green onion and serve immediately.
Tracy can speak about ProKids and their 30th Anniversary along with the year-long fundraiser we're doing at Polo Grille to benefit their organization. We are kicking off the fundraising efforts on Saturday, January 15th and on that day will donate 5% of our sales to kick off the fund.
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