4 chicken breasts, thawed
1/2 cup flour
1 tbs extra virgin olive oil
1 can chicken broth
3/4 cup dry white wine
1 cup chopped green onion
1 tbs. capers
1/t tsp minced garlic
1/2 cup chopped green olives
1/4 cup milk or cream
Heat olive oil on medium temp in skillet. Dredge chicken breasts in flour and add to skillet. Cook 3-4 minutes on each side. Remove from skillet. Add all remaining ingredients to skillet and bring to boil. Reduce heat and put chicken back in skillet. Cook for additional 15 minutes.
Very good served with mashed potatoes!
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