My friend who prepared it for a potluck at work gave me the recipe. It’s delicious and incredibly simple to make. I’ve prepared this chicken several times, and I hope you like the little unique touch it has. Serve with French bread that is crusty.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup butter or margarine
- 6 (6 ounce) boned, skinned chicken breast halves
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 ½ teaspoons minced fresh garlic
- 1 cup pitted ripe olives, drained
- 1 cup pimiento-stuffed green olives, drained
- ½ pound fresh mushrooms, sliced
- 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
- ¼ cup dry white wine
- salt and pepper to taste
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 7 g |
| Protein | 41 g |
| Saturated Fat | 7 g |
| Sodium | 1718 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was really tasty. The broth was good and rich. One problem I had as written is that the mushrooms and peas get overcooked in the end. The next time I make this I will wait to add the mushrooms when I add the potatoes and there is really no reason to cook the peas that long either. If they are already thawed as recipe states they really only need dropped in for a minute or two and stirred. I also pulled the chicken out before adding the potatoes and chopped it into cubes out of personal preference. With all of the other stuff going on in the recipe I think it would have been awkward to try and eat with the bone in the way. On that note, I think boneless skinless chicken breast cut up would work just fine in here seeing how there is plenty of flavor going on.
Maybe I did not follow it properly (I never measure precisely!) but this did not work for me
Fantastic, as the recipe is. modified the second time using french green beans instead of peas and sweet onions instead of pearl, adding bella muschrooms, everyone in the family loved it!
This recipe was changed just a little by the site. Add a few sprinkles of Accent if you desire it adds lots of flavor…Enjoy.
First of all – this calls for a pretty big skillet to cook it all in! I liked the recipe and the tases, it was just a little hard to eat. I would use sliced olives next time and use 5 medium potatoes. Using only 3 for 6 chicken breats was not enough. I did not like the cocktail onions, so I ate around them, but I think they gave the dish the nice flavor. I probably would try this again, but not very often.
Oh my goodness, this was GREAT! I like all the ingredients but my husband and I are a little “plain jane” and I just wasn’t sure – it was soooo good!!! followed recipe to the T.
Outstanding flavor! We’ll have this often….Thank you Richard !