Chicken A La Henri
|Flour||1⁄4 Cup (4 tbs)|
|Margarine||3 Tablespoon (Fleischmann's)|
|Garlic||2 Clove (10 gm), thinly sliced|
|Canned tomato sauce||7 Ounce (1 Can)|
|Bell pepper||1 , sliced into rings|
|Burgundy||500 Milliliter (Half Bottle)|
|Stuffed green olives||1⁄2 Cup (8 tbs) (Medium Size)|
Season some flour with a small amount of salt and pepper.
Dredge chicken breasts in flour and do it lightly.
Brown in Fleischmann's Margarine, adding the garlic cloves.
When brown add the tomato sauce, Burgundy, peppers and olives and simmer covered for 45 minutes to 1 hour.
The olives and pepper give it a very strong taste so you don't need a great deal of salt.