1 1/2 pounds boneless, skinless chicken breasts, sliced into medallions
4 tablespoons margarine
2 tablespoons capers
1/4 cup kalamata or Greek olives
1/4 cup sliced pimentos
2 tablespoons flour
1/4 cup sliced artichoke hearts
2 teaspoons lemon juice
2 tablespoons white dry wine
Melt the margarine in a large saucepan.
Place the chicken in the flour and lightly coat. Place chicken in the pan
with margarine. Let chicken brown on both sides.
Add olives, capers, artichokes and pimentos to the pan and allow to heat.
When the ingredients have had a chance to heat, add the wine and lemon
juice. Allow the chicken and other ingredients to simmer slowly for 10
minutes and the dish will create a slight gravy. The dish is ready to serve.
Place on a plate and serve with pasta or with a salad and garlic bread.
Makes 4 servings.