Ingredients:
1 boneless skinless chicken breasts
1/4 teaspoon black pepper
1 teaspoon olive oil
1 cup broccoli florets
1/4 cup olives, sliced and seeded
1 teaspoon flour
1 teaspoon butter
2 teaspoons Dijon mustard ( Grey Poupon)
1/4 cup white wine ( Vermouth is fine)
3/4 cup chicken stock
Directions:
Sprinkle the black pepper on both sides of the thawed chicken breast, next apply the olive oil and place into a very hot non-stick frying pan.
Fry for 4 minutes, turn over once and fry for another 4 minutes or until the interal temperature is 160 degrees (f) Mix the flour and butter in a small bowl until combined.
Remove the chicken breast, add the wine and chicken stock, and stir to loosen the crispy particles.
Add the mustard and butter/flour mixture and stir again until the gravy thickens.
Add the broccoli and olives and cook over medium heat for 5 minutes.
To serve, pour gravy and broccoli over the chicken.
Servings: 1
Time preparation: 10 min.
Time total: 25 min.