Chicken Oliver

6
NOT HUNGRY 0

"This recipe was given to me by a friend who made it for a pot-luck at work. It's very easy to make and very tasty, too. I've made it several times and I hope you enjoy this chicken that has a little different twist . Serve with crusty French bread."

Ingredients

1 h 20 m {{adjustedServings}} servings 475 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 41 g
  • 82%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1718 mg
  • 69%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
  2. Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

6
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Outstanding flavor! We'll have this often....Thank you Richard !

Oh my goodness, this was GREAT! I like all the ingredients but my husband and I are a little "plain jane" and I just wasn't sure - it was soooo good!!! followed recipe to the T.

First of all - this calls for a pretty big skillet to cook it all in! I liked the recipe and the tases, it was just a little hard to eat. I would use sliced olives next time and use 5 medium pot...