OK, ladies - the chicken with sundried tomatoes and olives
I used 4 thin cut cutlets. seasoned with salt and pepper, just browned in a non-stick frying pan in a little olive oil and put aside
2 cloves of garlic, minced
1 small onion chopped
browned in 2 tablespoons of olive oil
add a little salt and fresh ground pepper
add a cup of white wine (use whatever is opened!)
let that reduce down a bit.
I used 10 sundried tomatoes in olive oil, chopped roughly
one small can of sliced black olives drained.
to thicken the sauce I use a little bit of Wondra flour - about a tablespoon (I swear by it for gravies)....don't mix it with water, just sprinkle a little bit over the wine and wisk it to keep it from getting lumpy. If it gets too think add a litte water. When it's thick enough, add the tomatoes and olives and put the chicken back in the pan. Let it simmer for about 10 minutes. I serve it over either saffron rice or rice with herbs de provence and either a salad or green veggie.
Just a note....if you want to use chicken broth instead of the wine, don't add any salt to the chicken or the dish itself. I did it once and it was WAY too salty.