3 boneless chicken breast (approx. 10-12 oz. per person)
3 cloves fresh garlic, chopped
1/2 tsp. sweet basil
1/2 tsp. oregano
Salt & pepper to taste
3 tbsp. sliced black olives
1/2 c. white wine (chablis, etc.)
1 c. flour

Slice each breast lengthwise into 3 pieces. In saute pan heat over medium high heat 5 to 6 tablespoons olive oil. Dredge chicken in flour. Cook until golden brown on both sides. Add chopped garlic, sweet basil, and oregano. Salt and pepper and cook in olive oil an additional 2 to 3 minutes, stirring to keep garlic and herbs from burning. Add white wine, cook until all alcohol has burned off (approximately 6 to 7 minutes) and serve with your choice of vegetable or rice. Serves 2 people.