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Pollo Mediterranean


"Tangy, flavor-packed chicken in a rich cream sauce. Great with farfalle (bow tie) pasta (though I like to serve it with the unlikely partner of a hearty brown rice because I'm a rice nut). Killer Artichokes (from this site) and a glass of chardonnay make outstanding partners."
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35 m servings 392 cals
Original recipe yields 4 servings

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  • Prep

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  1. Heat olive oil in a skillet over medium-high heat. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center. Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
  2. Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened. Serve the sauce with the chicken.


  • Cook's Note
  • Try this dish with Killer Artichokes.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 392 calories; 19.7 g fat; 9.2 g carbohydrates; 38 g protein; 111 mg cholesterol; 846 mg sodium. Full nutrition

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Read all reviews 98
  1. 134 Ratings

Most helpful positive review

Lovely. Having no sour cream in the fridge, I substituted half and half. Also, I increased the sauce a bit because I served over bowtie pasta and, well, let's face it ~ you can never have enou...

Most helpful critical review

Made this to a T - found it very, very bland. The sour cream coats the mouth, making the sauce almost grainy and quite unpleasant. Would not make again.

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Most positive
Least positive

Lovely. Having no sour cream in the fridge, I substituted half and half. Also, I increased the sauce a bit because I served over bowtie pasta and, well, let's face it ~ you can never have enou...

This was a very tasty dish. I did not have wine on hand and used chicken broth instead. I agree that capers would be good in place of olives and you could even add artichokes (non marinated ki...

This was delicious! I didn't know how much milk to add so I just poured a little in. I didn't add the olives and added 1/2 a cup of sun-dried tomatoes instead of 1/4 a cup. I served the chicken ...

Fabulous! We're not big Italian fans but the flavors of this chicken & sauce were wonderful! Made this in the crock pot, using frozen chicken tenders, which also made this so easy! I did sub...

Flavorful and delicious! This is not your run of the mill, bland chicken dish. I made 1.5 times the amount of sauce called for in the recipe and served it over farfalle, which was fabulous. Next...

Excellent! I sliced and cut up a chicken breast but I should've cut the pieces smaller so tenders would have been better. Flavor is rich but not overly. I can imagine many alterations and subs...

Delicious! I loved the tangy tomato taste with the olives. I feel like the sauce could've been a little richer, though.

This was recommended on the Recipe Exchange (tab at the top) and I liked the flavors. I had to substitute capers for the olives, but they have a similar briny flavor. I did not serve it over p...

I made this while in a very "Italian" mood- very good even though I didn't have the indgredients on hand. I substituted sun dried red peppers for the tomatoes- I didn't have any sour cream on ...