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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

475 calories; 17.3 g total fat; 108 mg cholesterol; 1718 mg sodium. 38.1 g carbohydrates; 41 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2005
Outstanding flavor! We'll have this often....Thank you Richard! Read More
(14)

Most helpful critical review

Rating: 3 stars
01/22/2008
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 potatoes. Using only 3 for 6 chicken breats was not enough. I did not like the cocktail onions so I ate around them but I think they gave the dish the nice flavor. I probably would try this again but not very often. Read More
(6)
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/24/2005
Outstanding flavor! We'll have this often....Thank you Richard! Read More
(14)
Rating: 5 stars
02/24/2005
Outstanding flavor! We'll have this often....Thank you Richard! Read More
(14)
Rating: 5 stars
11/08/2007
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. Read More
(7)
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Rating: 3 stars
01/22/2008
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 potatoes. Using only 3 for 6 chicken breats was not enough. I did not like the cocktail onions so I ate around them but I think they gave the dish the nice flavor. I probably would try this again but not very often. Read More
(6)
Rating: 5 stars
06/30/2009
This recipe was changed just a little by the site. Add a few sprinkles of Accent if you desire it adds lots of flavor...Enjoy. Read More
(2)
Rating: 4 stars
08/19/2015
This was really tasty. The broth was good and rich. One problem I had as written is that the mushrooms and peas get overcooked in the end. The next time I make this I will wait to add the mushrooms when I add the potatoes and there is really no reason to cook the peas that long either. If they are already thawed as recipe states they really only need dropped in for a minute or two and stirred. I also pulled the chicken out before adding the potatoes and chopped it into cubes out of personal preference. With all of the other stuff going on in the recipe I think it would have been awkward to try and eat with the bone in the way. On that note I think boneless skinless chicken breast cut up would work just fine in here seeing how there is plenty of flavor going on. Read More
(1)
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Rating: 5 stars
03/22/2012
Fantastic as the recipe is. modified the second time using french green beans instead of peas and sweet onions instead of pearl adding bella muschrooms everyone in the family loved it! Read More
(1)
Rating: 1 stars
12/27/2013
Maybe I did not follow it properly (I never measure precisely!) but this did not work for me Read More