6 boneless chicken cutlets
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
1 egg, beaten with 2 TBS water
3 cloves garlic, sliced
1 cup chicken stock
1/2 cup white wine
½ cup sliced black olives
1 cup whole tomatoes, chopped
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 pinch ground black pepper
Season the flour with paprika, salt and pepper. Dip cutlets in egg, then dredge into the flour, shake off excess.
In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
To same skillet, add garlic. Sauté until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (4-5 minutes).
Return chicken to skillet, add in tomatoes and olives, cook until sauce is thick and chicken is heated through (2 to 3 minutes) toss in the parsley and serve over thin spaghetti.