Chicken Oliver

Pan seared chicken breasts are simmered in chicken stock with potatoes, olives, green peas, and herbs. A nice twist of a chicken dish that goes great with crusty French bread.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 475 Calories

Ingredients

• salt and pepper to taste
• 6 (6 ounce) boned, skinned chicken breast halves
• 1 cup pitted ripe olives, drained
• 1 cup pimiento-stuffed green olives, drained
• 1 cup frozen pearl onions, thawed and drained
• 1 cup chicken stock or canned low-salt broth
• 3 medium potatoes - peeled and cubed
• 1 (16 ounce) package frozen green peas, thawed and drained
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 0.5 pound fresh mushrooms, sliced
• 0.25 cup dry white wine
• 0.25 cup butter or margarine
• 1.5 teaspoons minced fresh garlic

Recipe Instructions

Step 1

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.

Step 2

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.