Preparation

• 1 Season chicken breasts with salt and pepper to taste, then sprinkle with flour.2 Heat 1 tablespoon of oil in a large high-sided sauté pan over medium-high heat.3  Place chicken breasts in pan and cook for 3-4 minutes on each side until golden brown and cooked through.4 Transfer to a clean plate and set aside. Pour remaining oil into pan and heat.5 Carefully, add artichokes and cook over medium heat for 2-3 minutes, stirring occasionally until golden.6 Whisk in wine, chicken broth, mustard and tarragon. Pour in California Ripe Olives and return chicken to pan.7  Cook until heated through. Serve immediately.
• Source: California Olive