|2||tbsp. Grated Parmesan cheese\r\n|
|1/2||tsp. Ground black pepper\r\n|
|2||Skinless, boneless chicken breast halves, flattened|
|4||tsp. Extra virgin olive oil, divided|
|1||Medium yellow onion, chopped|
|4-6||Cloves garlic, minced|
|2||tsp. Dried basil|
|1||tsp. Dried oregano|
|1||tsp. Crushed chile pepper, or to taste|
|10||Green Olives, sliced|
|3/4||c. Chicken broth or bouillon|
|1/2||c. Marsala wine|
- Heat 2 tsp olive oil in a dutch oven or deep frying pan over medium high-heat.
- Mix first four ingredients on a shallow plate. Dredge flattened chicken breasts in mixture.
- Sauté chicken breasts 2 minutes on each side. Remove chicken from pan and keep warm.
- Add remaining 2 tsp olive oil to pan. Add onion, basil, oregano, and crushed red pepper. Sauté 3 minutes. Add garlic and sauté one additional minute, or until onion is transparent.
- Add olives, chicken broth and marsala to pan. Return chicken to pan. Spoon some of the mixture over the top of the chicken breasts. Reduce heat, cover, and simmer 15 minutes.
- Option: Serve over angel hair pasta.
Note: The recipe amounts above were originally for four half-breasts. I find that it makes too little liquid to serve four over pasta, but it serves two nicely.