Olive Chicken II recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Ingredients

8 skinless, boneless chicken breasts
salt to taste
2 tablespoons vegetable oil
4 cloves garlic, crushed
1 bay leaf
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
4 tomatoes, peeled and quartered
20 pimento-stuffed green olives
1 ¼ cups dry white wine
1 ¼ cups chicken broth

Nutrition Info

275.7 calories
carbohydrate: 11.7 g
cholesterol: 68.8 mg
fat: 8.4 g
fiber: 1.4 g
protein: 30.7 g
saturatedFat: 1.5 g
servingSize: -
sodium: 1013.1 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season chicken with salt. Heat oil in a large skillet over medium high heat, brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.

  2. Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

Recipe Yield

8 servings

Recipe Note

Chicken breasts simmered with wine, chicken broth, olives, tomatoes and a smattering of herbs and spices. Serve with saffron rice, if desired.

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