Green Olive Chicken
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 8 boneless skinless chicken breasts
- salt, to taste
- ground black pepper, to taste
- 2 tablespoons vegetable oil
- 4 garlic cloves, crushed
- 1 bay leaf
- 1⁄4 teaspoon dried thyme
- 1 (15 ounce) can diced tomatoes, drained
- 20 pimento-stuffed green olives
- 1 1⁄4 cups dry white wine
- 1 1⁄4 cups chicken broth
- 8 ounces angel hair pasta
- 2 teaspoons cornstarch
- 1 tablespoon water
directions
- Season chicken with salt and pepper. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, and thyme; mix well, then stir in tomatoes, olives, wine and broth.
- Reduce heat to low and simmer, uncovered, for 20-25 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf.
- While chicken is cooking, boil pasta in salted water until cooked al dente, according to package directions.
- Remove chicken to a warm plate. Stir cornstarch into water, and drizzle into sauce. Stir over heat until sauce thickens. Transfer pasta into sauce, toss thoroughly and serve with chicken.
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Reviews
-
I made this for dinner the other night and we liked it very much. It was quick to throw together for a weeknight dinner, easy, and tasty. Since it is only the two of us, I only cooked four chicken breasts but kept the sauce quanties as listed so I could have plenty for the leftovers. My husband is not a big fan of green olives (I am) but he said they were good in this. I thought the sauce could use a little "something," but it was good enough that exactly what didn't come to me so I'll definitely make again as is.
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!