Search thousands of recipes reviewed by home cooks like you.

Chicken with Tomatoes and Olives

Chicken with Tomatoes and Olives

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
WATL1

WATL1

This is a dish adopted from the Liguria region of Italy combining chicken with tomatoes and black olives. Serve with herbed potatoes and crusty bread.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 595 kcal
  • 30%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Place chicken breasts between 2 sheets of plastic wrap. Using a meat tenderizing hammer, pound each breast to about 1/2 inch thick.
  2. In a large skillet, heat olive oil over medium heat. Briefly cook chicken breasts in oil, turning to lightly brown both sides. Add garlic and rosemary, and continue cooking until garlic is soft. Pour wine into pan, and cover pan with lid. Bring to a boil, and simmer for about 5 minutes.
  3. Add tomatoes and olives to the pan; continue cooking, covered, for approximately 10 minutes
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JDVMD
22

JDVMD

3/2/2007

Absolutely loved this!!!! Served with buttered fettucini pasta. Great flavor. Only addition was some salted butter when sauteeing the chicken breasts. I did flatten the breasts so they would be thinner and cook quicker.

Dre's Yummies!
17

Dre's Yummies!

4/6/2006

Really easy to make and my wife loves it. I use 1/2 black olives and 1/2 green olives for a change. I add the tomoates close to finishing the dish. I just don't like them to be mushy. Will make again. Thanks for the recipe!

naples34102
14

naples34102

2/28/2012

Once again, the flavors and ingredients I'm familiar with and love. There are just not enough occasions to use the combination of rosemary, garlic, white wine and olive oil. But it was the addition of the fresh tomatoes and black olives with the chicken that was a little different and I loved it too! The color contrast, in particular, was striking and they contributed a great deal of flavor. Please watch cooking time - if you want moist, fork tender chicken, the time directed is a tad long - about 5 minutes too long! I dusted the chicken in flour before sauteing, then, once the chicken was cooked through and the wine had reduced, I removed it from the heat and swirled in a couple pats of butter for a rich, velvety sauce. Served with a little pasta, this was just excellent. Note: By all means, use the garlic to taste - 6 cloves for two chicken breast halves is a tad much. Depending on their size of course, two cloves should do it.

Similar recipes