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Chicken Breasts with Olives

Reviewed: Feb. 10, 2012
What a tasty surprise. I did flour the chicken and pan seared in equal butter and olive oil then removed chicken and made the sauce using 4 gloves of garlic. My husband was worried it would be too much garlic because the aroma was strong but it wasn't at all. I used green and kalamati olives. Wish there was a bit more sauce but wouldn't want to use more butter or evoo but it really wasn't necessary.
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Laura's Seafood Thermidor

Reviewed: Jan. 2, 2012
I made this for a party of 12 and it was delicious. I added some other flavors like one garlic clove, shallots, cayanne and parsley. I used 4 2lb Maine lobsters, lumb crab and small shrimp. I followed the calculations for 12 and had enough left over for another 4 people. Delicious and impressive.
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