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Italian Chicken

Italian Chicken

  • Prep

    5 m
  • Cook

    55 m
  • Ready In

    1 h
Cindy Pfeiffer

Cindy Pfeiffer

Very simple, and a hit every time!

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 44.7 g
  • 89%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Season chicken with salt and pepper.
  2. In a skillet or saute pan, saute minced garlic in olive oil over medium heat. Add sliced breast meat, and brown.
  3. Reduce heat to low. Add wine, cover, and simmer for 35 minutes.
  4. Add olives, and let simmer for 10 minutes more. When ready to serve, add cherry tomatoes for a minute or two. They should not get mushy or split open, just get warm. Serve immediately.
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Reviews

MOLSON7
24

MOLSON7

11/6/2003

This recipe was very easy and good. I did make a couple of changes. I added 1 cup chicken broth along with the wine, also 1/2 teaspoon italian seasoning. I felt the cooking time was long for boneless chicken so I cut back. I used the cherry tomatoes but next time will use plum tomatoes seeded and chopped. I served over pasta but think it would be even better over rice. Topped with parmesan. Will make again. Thanks.

Chad
7

Chad

11/6/2003

Just Great. The Whole Family Loved it!

WONBEBE
3

WONBEBE

4/21/2005

Wonderful! Added a bit of italian seasoning, and used capers instead of olives. I also sauteed some onions with the garlic. Served over rice, and was a big hit. This ones a keeper!

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