Pollo Mediterranean

Ingredients

• 12  chicken tenderloins sliced into strips
• 1.5 teaspoons cornstarch 
• 0.5 cup cooking wine dry white
• 2 tablespoons parsley fresh chopped
• 3 cloves garlic minced
• 2 tablespoons olives green sliced
• 0.5 teaspoon ground pepper black
• 1 tablespoon penzey's southwest seasoning italian
• 1 cup milk 
• 2 tablespoons olive oil 
• 0.5 teaspoon salt 
• 0.5 cup cup heavy whipping cream sour
• 0.3 cup sun-dried tomatoes packed in oil, drained and chopped
• 0.3 cup water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat olive oil in a skillet over medium-high heat.
2. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center.
3. Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
4. Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened.
5. Serve the sauce with the chicken.