Chicken with Tomatoes and Olives

9 Reviews

Prep: 15 min
Cook: 35 min
Ready In: 50 min

“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.” - by WATL1

Ingredients

2 skinless, boneless chicken breast halves
3 plum tomatoes, seeded and chopped
1/2 cup black olives, halved
2 tablespoons chopped fresh rosemary
6 cloves garlic, pressed
4 tablespoons olive oil
1/2 (750 milliliter) bottle dry white wine

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Metric US

Original recipe yields 2 servings

Directions

Place chicken breasts between 2 sheets of plastic wrap. Using a meat tenderizing hammer, pound each breast to about 1/2 inch thick.
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.
Add tomatoes and olives to the pan; continue cooking, covered, for approximately 10 minutes

Nutrition

Amount Per Serving (2 total)

Calories
595 cal
30%

Fat
32.6 g
50%

Carbs
14.1 g
5%

Based on a 2,000 calorie diet

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Reviews (9)

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JDVMD

Mar. 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 thinne..." See morer and cook quicker."

Dre's Yummies!

Apr. 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...." See more Thanks for the recipe!"

naples34102

Feb. 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 ..." See moreof 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."

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