Reviewed: May 13, 2013

I love green olives but this was even too olivey for me. Just way too strong of a flavor so that olive was the only thing I tasted. Couldn't finish an entire chicken breast. Sorry - not for us!

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robybird

Cooking Level: Intermediate

Reviewed: Apr. 21, 2013

Good & easy to make. Need to make a little more sauce

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Ginger

Reviewed: Apr. 18, 2013

So easy and SO good! Use fresh tarragon if you have it (don't substitute!) and double the amount of dried.

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Mama Roux

Cooking Level: Intermediate

Reviewed: Mar. 14, 2013

Very good! Used more butter, sliced green olives with pimientos (30 small) & some sliced black olives. It was great over rice!

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Dishm

Cooking Level: Intermediate

Home Town: Lebanon, Ohio, USA

Reviewed: Feb. 21, 2013

I used white wine instead of lemon juice! Yummy, next time I will put more olives in too.

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honeypi

Home Town: Westfield, New Jersey, USA

Reviewed: Jan. 27, 2013

This was pretty good. I used chicken thighs cause they are cheaper and I like them better. I ended up with a good amount of 'sauce' and served it over rice. Next time I think I would brown the chicken in olive oil and then add everything else. I used cheap green olives cause that was what was in the fridge and also added artichoke hearts. They weren't bad but I might just make this without the olives or artichokes as the chicken was really good and lemony!!

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flower80

Reviewed: Jan. 11, 2013

Excellent! I had some mixed olives and cubed feta cheese marinated in olive oil and spices from Whole Foods market so I used some of that oil, stirred in the garlic, lemon juice, sage & thyme (I didn't have tarragon). Oh, I added 1/2 teaspoon sea salt to the lemon mixture. Then I browned the chicken in that mixture and put the olives and feta cheese on top, then into the oven. I didn't cover the pan. When I removed the chicken from the pan I used the mixture left in it to make Easy Fried Spinach from this site. So, so good. I plan to make this often and will always make the fried spinach right after. The olives added such a good flavor and I will add extra olives from now on. Thank you Nanacooks, for this great recipe. Sorry I changed it a little but it turned out just the way I wanted it to.

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Cooking Level: Intermediate

Home Town: Laguna Beach, California, USA

Living In: Orangevale, California, USA

Reviewed: Jan. 11, 2013

kinda salty!

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Reviewer:

JudiO

Cooking Level: Expert

Home Town: Rockland, Massachusetts, USA

Reviewed: Jan. 5, 2013

Loved it. With just a little bit of tweaking, they turned out wonderful. Don't be afraid to tweak all you want. I used large garlic stuffed olives and removed the garlic from the olives and minced those.

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Reviewer:

mtber

Cooking Level: Intermediate

Home Town: Batesville, Arkansas, USA

Living In: Denison, Texas, USA

Reviewed: Nov. 12, 2012

This recipe is very good. Used Kalamata Olives preserved in wine vinegar. Added 1 tsp of olive juice to give it more moisture. Seared the chicken in olive oil to brown than added the ingredients. Served with basmati rice and stemed spinach. Very nice.

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