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.

WATL1
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken breasts between 2 sheets of plastic wrap. Using a meat tenderizing hammer, pound each breast to about 1/2 inch thick.

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  • 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 Facts

595 calories; 32.6 g total fat; 68 mg cholesterol; 403 mg sodium. 14.1 g carbohydrates; 29.1 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/02/2007
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 thinner and cook quicker. Read More
(23)

Most helpful critical review

Rating: 1 stars
08/19/2005
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 the spices may have sealed them out. Read More
(7)
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/02/2007
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 thinner and cook quicker. Read More
(23)
Rating: 5 stars
03/02/2007
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 thinner and cook quicker. Read More
(23)
Rating: 5 stars
04/06/2006
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. Thanks for the recipe! Read More
(17)
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Rating: 5 stars
02/28/2012
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 of 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. Read More
(15)
Rating: 1 stars
08/19/2005
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 the spices may have sealed them out. Read More
(7)
Rating: 5 stars
06/08/2005
great dish... couldn't have done better myself! love... 211pie xxx Read More
(5)
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Rating: 4 stars
01/25/2010
quick and easy - used salt and peffer before browning the chicken. Read More
(3)
Rating: 3 stars
03/18/2009
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 compliment the flavour well. Read More
(2)
Rating: 4 stars
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 halved grape tomatoes in place of plum. The color contrast is greater and the shape holds up better. Read More
(2)
Rating: 5 stars
08/21/2016
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. Read More