Pollo Mediterranean

* Chicken Breast, no skin, 2 breast, bone and skin removed (thinly sliced)
* Great Value Manzanilla Green Olives (Pimiento Stuffed ) 5 Olives, 2 serving (sliced)
* *Valley Sun Sundried Tomatoe Halves, 2.5 oz (diced)
* Parsley, 1/4 cup (chopped)
* Garlic, 4 cloves (minced)
* Olive Oil, 2 tbsp
* *Italian (Herbs) Seasoning (oregano, rosemary, parsley, etc), 1 serving
* White Wine, 1/2 cup
* Milk, 1%, 1 cup
* Cornstarch, 1 1/2 teaspoon
*Hot Water, 1/4 cup
* Salt, 1/2 tsp
* Pepper, black, 1/2 tbsp
* *Daisy Light Sour Cream, 1/2 cup

On medium heat saute chicken in oil and garlic in large skillet. Sprinkle with salt & pepper & italian seasoning. When almost no pink in chicken, lower heat to med-low. Add wine, olives, sundried tomatoes, and parsley. Continue cooking until no pink in chicken. Turn to low and add sour cream and milk until thoroughly heated throughout. Whisk cornstarch into 1/4cup hot water, then add to pan. Let thicken. Serve over couscous or quinoa.

Number of Servings: 4

Recipe submitted by SparkPeople user DAWNANGELL1.