Since coming up with this recipe, the Muffaletta sauce has been discontinued. Try making it with Olive Tapenade!

Using Uncooked Chicken Breasts

• Boneless Empire chicken breasts or thawed frozen chicken breasts
• 1 tbsp olive oil or butter
• 1 tsp Crushed Garlic or 1/2 tsp Garlic Powder
• 1 cup white wine
• 3 tbsp Muffaletta Olive Spread
• 1 tbsp Capers
• salt and pepper to taste

Brown the chicken breasts in the olive oil or butter. Add the wine. Turn heat to high and reduce the wine by half. Lower heat, stir in the Muffaletta Spread and capers, creating a sauce. Cover and simmer on stove about 10 minutes or until chicken breast is cooked through.

Using Cooked Chicken Strips

• Chicken Strips
• 1 tbsp olive oil or butter
• 1 tsp Crushed Garlic or 1/2 tsp Garlic Powder
• 1 cup white wine
• 3 tbsp Muffaletta Olive Spread
• 1 tbsp Capers
• salt and pepper to taste

Heat the olive oil or butter. Add the garlic and quickly sauté. Add the wine. Turn heat to high and reduce the wine by half. Lower heat, stir in the Muffaletta Spread and capers, creating a sauce. Add chicken strips as is from package or cut to desired size. Cover and simmer on stove about 5 minutes or until chicken breast is heated through.