Total Time
Prep 15 mins
Cook 30 mins

Ingredients Nutrition


  1. Heat the oil in a large frying pan and brown the chicken breasts on both sides.
  2. Add the chopped olives to the pan with the stock, lemon slices and oregano, bring to the boil then reduce the heat, cover and simmer for 15-20 minutes.
  3. Remove the lid.
  4. Sprinkle over the parsley add the whole olives and allow the liquid to reduce by half.
  5. Stir in the honey and gradually add the butter, then season to taste.
  6. Serve with pasta and a green salad.