Tried a new recipe tonight. Definitely a keeper. We both thought it was wonderful.

In fact Moe he would be happy to have this any time.

And so easy.

I didn’t leave work until 5:15, got home just before 5:30 and we were eating before 6:15.

Recipe is from Fifty Shades of Chicken A Parody in a Cookbook.

Looks like a lot of good recipes all with suggestive titles.

The one I decided to go with had one of the more tame titles “Flattered Breasts”.

I had intended to make Pasta Aglio E Olio as the side,

but the sauce on the chicken was so good I decided to

serve the chicken and the sauce over the pasta.

FLATTERED BREASTS

Adapted from Fifty Shades of Chicken A Parody Cookbook

NOTE: Original recipe is for four chicken breasts.

I made it with two and used the extra sauce when I served the chicken over a side of pasta.

2 boneless chicken breasts pounded flat
Salt and Pepper
3 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Large pinch of crushed red pepper flakes
1/4 cup dry white wine
1/4 cup chicken broth
Juice of one lemon
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold unsalted butter, cut into small pieces
12 (or more) Kalamata olives pitted and cut in half.

Pound the chicken breasts to flatten.
Season with salt and pepper
Dredge in flour.

Heat oil in skillet and cook chicken breasts until golden on both
sides. Takes about 6 to 8 minutes depending on thickness.

Transfer chicken to a plate.

Add the garlic and hot red pepper flakes to skillet.
Cook for a few seconds (don’t let garlic brown).

Add the chicken broth, wine and the juice of a lemon.
Simmer until the sauce is reduced.

Add the butter, olives and parsley.

Place chicken back in pan just long
enough to heat through.

I served over pasta, but could be served with potatoes or rice.