Recipe by FightingwithFood
Since my husband loves black olives, I am trying to incorporate them more into my recipes. I came up with this one and he flipped over the sauce! It took me less than 30 minutes from starting preparation until it hit the table - so easy! I served it with the sauce over brown rice.
Top Review by flower7
This was a nice, easy, simple dinner. I cut the recipe in half and skipped the stewed tomatoes, only using the Italian diced. I used kalamata olives as they were what I had on hand. I didn't see where the oregano was supposed to be used so I added it to the sauce. My chicken breasts were quite large and I needed to cook them a lot longer when I added them back to the sauce. Also because they were so large, I got 3 servings from the 2 breasts, along with 4 oz vermicelli, which I served it over instead of rice. This worked out well for a quick weekday dinner. Thanks for sharing!
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil or 1 tablespoon cooking spray
- 1⁄2 cup chicken broth
- 1 tablespoon oregano
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 (14 1/2 ounce) can Italian-style diced tomatoes
- 1 (4 1/4 ounce) cansliced olives
- shredded parmesan cheese (optional)
Directions See How It's Made
- In large skillet, heat olive oil. Add chicken breasts and cook until firm, about 4 minutes each side.
- Remove chicken breasts and cover with foil.
- To same skillet, add chicken broth, tomatoes and olives. Bring to boil.
- Reduce heat and simmer until thickened, about 10 minutes.
- Return chicken to pan and cook another 2-3 minutes.
- If desired, sprinkle chicken with parmesan cheese and serve sauce over rice.