6 boneless, skinless chicken breasts cut into 1 1/2-2″ squares
1/2 cup flour
1 tsp. dried tarragon, crumbled
1/2 tsp. salt
1/2 tsp. white pepper
2 T. butter
2 T. olive oil
12 mushrooms, sliced
1 2.2 oz. can sliced olives
1/2 cup dry white wine
1 small clove garlic, minced
1/2 15 oz. can drained, diced tomatoes
1. Combine flour with tarragon, salt, and pepper and dip chicken pieces in seasoned flour to coat on all sides.
2. Heat butter and oil and brown chicken pieces until golden.
3. Add wine and deglaze by scraping up brown particles.
4. Add tomatoes, mushrooms, olives and garlic.
Sir to combine and pour sauce over chicken pieces. Cover and cook until done – 15 minutes on lower heat. Serve with rice pilaf or orzo.