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4 3/4 stars. Very juicy and wonderful flavour. I used all extra virgin olive oil even where butter was called for to be dairy free. In replacement of the heavy cream I made my own sauce with the cooking liquid, homemade chicken stock, rice flour to thicken and Helmans olive oil mayonnaise. I added 1 extra clove garlic out of preference and habit and used red and yellow bell peppers. I used wonderful portabella mushrooms which really gave something extra to this dish along with some large regular white mushrooms. We are alcohol free so I deglazed with my homemade chicken stock and served this with Olive Oil Mashed Potatoes and a salad for a very good meal. I would make this again. Thanks! Made for ZWT5 for Cooks With Dirty Faces.

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UmmBinat May 15, 2009
Chicken With Green Olives