Mabeline's Pan Seared Chicken with Rosemary Wine Sauce

Flying Olive's First Place Contest Winner: Main Dish

Submitted by Jan'a Prater, Cincinnati, OH

Serves 4

¾ stick butter, divided
4 scallions or 1 medium sweet onion, chopped
1 medium red bell pepper, chopped
1 8oz pkg. fresh whole mushrooms, chopped
1 clove garlic, chopped
2 Tbsp flour
1 cup heavy cream
¼ cup dry white wine
2 sprigs fresh thyme, chopped fine, reserve 1 tsp
2 sprigs fresh rosemary, chopped fine, reserve 1 tsp
4 boneless, skinless chicken breasts
1 cup seasoned breadcrumbs
2 Tbsp Flying Olive's Arbosana EVOO or any Flying Olive single varietal mild-medium EVOO


Preheat oven to 375 degrees.   In a large skillet over medium heat, add ½ stick butter.  Add scallions, pepper, and mushrooms and sauté for 3 minutes.  Add garlic, flour, cream, and wine.  Reduce mixture, simmering over low heat.  Stir occasionally. Add thyme and rosemary.  Cover.  Turn off heat.

Rinse chicken breasts in cold water.  Pat dry.  Dredge chicken breasts in breadcrumbs until well coated.  In heavy skillet (cast iron works well), heat Flying Olive's Arbosana Extra Virgin Olive Oil, and ¼ stick butter over medium heat.  Sear chicken breast until slightly brown (about 3 minutes).  Turn once, cook 5 minutes.  Add reserved herbs.  Cover with lid  Bake for 20 minutes.  Remove from oven.
Place seared chicken breast on serving platter.  Gently stir wine sauce.  Pour over chicken.  Garnish with fresh herbs and serve with wild rice.