Chicken Gourmet Style

• 1 lb. skinless-boneless chicken cutlets
• 1/2 c. dry white wine
• 1 can (13.75oz.) chicken broth
• 1 can (14oz.) Del Monte Stewed Tomatoes (original)
• 1 (14oz.) can artichoke hearts (drained & cut in half)
• 1 can (5oz.) pitted black olives
• 1 clove minced garlic or 1 tsp. Lawry's garlic with parsley
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. parsley
• 1 chicken bouillon cube
• 1/2 tsp. sugar
• olive oil
• 1 small to medium onion (chopped)
• 3 to 4 pepperoncini (optional)*

1. Pound chicken flat.
2. cut into 4 inch pieces.
3. Sprinkle with salt and pepper.
4. Saute in small amount of olive oil.
5. Remove.
6. In same pan saute onion, add garlic and sauteed chicken.
7. Add white wine and boil 2 minutes.
8. Add broth, bouillon cube, artichokes, olives, tomatoes, and spices.
9. Simmer all for 30 to 45 minutes uncovered.
10. Sauce will be pink in color.
11. Serve with broccoli or asparagus.

skinlessboneless chicken cutlets, white wine, chicken broth, del, hearts, black olives, garlic, oregano, basil, parsley, chicken, sugar, olive oil, onion, pepperoncini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799696 (may not work)