Braised Italian Chicken with Green Beans and Olives

Ingredients

Serves 6

• 3 pounds boneless chicken breasts cut in large chunks

• Salt

• Pepper

• ½ cup flour, I used white whole wheat

• Olive oil

• 4 garlic cloves, chopped

• ½ cup red wine

• 1 ½ cans diced tomatoes (14 ½ ounce ones)

• 1 teaspoon dried or 2 teaspoons fresh rosemary

• Red pepper flakes

• 1 pound green beans, trimmed, cut in half

• ½ cup black or green olives, pitted and sliced

• 1 pound pasta, cooked and drained

• Parmesan cheese, grated

Directions

1. Season chicken with salt and pepper.

2.  Spread flour in a pie plate and lightly dredge the chicken in the flour.

3. Heat 2 tablespoons of olive oil in a large, deep saucepan over medium high heat.

4. Sear the chicken in batches until golden brown – 2 to 3 minutes per side.

5. Transfer to a plate.

6. Add more oil if the pan looks dry.

7. Return chicken to the pan and add garlic, ½ teaspoon salt, ½ teaspoon pepper and cook for 2 minutes.

8. Add red wine and cook for 3 – 4 minutes until reduced by half.

9. Add the tomatoes and their juices, rosemary, and red pepper flakes.

10. Bring to a boil, then lower heat to a simmer.

11. Partially cover and cook for about 10 minutes.

12. Add the green beans and olives and cook an additional 5 minutes.

13.  Adjust seasons.

14. Serve on top of pasta and sprinkled with Parmesan cheese