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My review
Chicken with Tomatoes and Olives
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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."
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Ingredients
50 m servings 595Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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
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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
8/19/2005
The ingredients look great. However, when it is cooked the chicken is dried out with no flavor. Recipe should be adjusted or I cooked it wrong. Heating the chicken on both sides before adding t...
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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 ...
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 ...
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 add...
8/19/2005
The ingredients look great. However, when it is cooked the chicken is dried out with no flavor. Recipe should be adjusted or I cooked it wrong. Heating the chicken on both sides before adding t...
1/23/2010
quick and easy - used salt and peffer before browning the chicken.
11/26/2011
This is a great dish to make on busy weeknights. I use less olive oil (about 1/3 less) than recipe calls for to reduce total fat. I also use pitted kalamata olives instead of black, and I use ha...
3/15/2009
This was okay but nothing stellar. I found that it used way too much rosemary, and I'm a big fan of rosemary! I sauteed some thinly sliced onion along with the chicken and it seemed to complim...
8/20/2016
Came out great! Cut chicken into 1 inch pieces and coated in seasoned flour so gravy came out thickened. Also subbed some capers for some olives. Served over brown rice/quinoa mix.