Chicken Montanara


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Capers, kalamata olives and artichoke hearts go into this delicious chicken dish.

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  • 1 1/2 lb. boneless, skinless chicken breasts, sliced into medallions
  • 4 Tbs. margarine
  • 2 Tbs. capers
  • 1/4 C. kalamata or Greek olives
  • 1/4 C. sliced pimentos
  • 2 Tbs. flour
  • 1/4 C. sliced artichoke hearts
  • 2 tsp. lemon juice
  • 2 Tbs. white dry wine

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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.

Yield: 4 servings

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