Chicken with Tomatoes and Olives Recipe -
Chicken with Tomatoes and Olives Recipe
  • READY IN 50 mins

Chicken with Tomatoes and Olives

Recipe by  

"This is a dish adopted from the Liguria region of Italy combining chicken with tomatoes and black olives. Serve with herbed potatoes and crusty bread."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Place chicken breasts between 2 sheets of plastic wrap. Using a meat tenderizing hammer, pound each breast to about 1/2 inch thick.
  2. In a large skillet, heat olive oil over medium heat. Briefly cook chicken breasts in oil, turning to lightly brown both sides. Add garlic and rosemary, and continue cooking until garlic is soft. Pour wine into pan, and cover pan with lid. Bring to a boil, and simmer for about 5 minutes.
  3. Add tomatoes and olives to the pan; continue cooking, covered, for approximately 10 minutes
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2007

Absolutely loved this!!!! Served with buttered fettucini pasta. Great flavor. Only addition was some salted butter when sauteeing the chicken breasts. I did flatten the breasts so they would be thinner and cook quicker.

Most Helpful Critical Review
Aug 19, 2005

The ingredients look great. However, when it is cooked the chicken is dried out with no flavor. Recipe should be adjusted or I cooked it wrong. Heating the chicken on both sides before adding the spices may have sealed them out.

Apr 06, 2006

Really easy to make and my wife loves it. I use 1/2 black olives and 1/2 green olives for a change. I add the tomoates close to finishing the dish. I just don't like them to be mushy. Will make again. Thanks for the recipe!

Feb 28, 2012

Once again, the flavors and ingredients I'm familiar with and love. There are just not enough occasions to use the combination of rosemary, garlic, white wine and olive oil. But it was the addition of the fresh tomatoes and black olives with the chicken that was a little different and I loved it too! The color contrast, in particular, was striking and they contributed a great deal of flavor. Please watch cooking time - if you want moist, fork tender chicken, the time directed is a tad long - about 5 minutes too long! I dusted the chicken in flour before sauteing, then, once the chicken was cooked through and the wine had reduced, I removed it from the heat and swirled in a couple pats of butter for a rich, velvety sauce. Served with a little pasta, this was just excellent. Note: By all means, use the garlic to taste - 6 cloves for two chicken breast halves is a tad much. Depending on their size of course, two cloves should do it.

Jun 08, 2005

great dish... couldn't have done better myself! love... 211pie xxx

Jan 25, 2010

quick and easy - used salt and peffer before browning the chicken.

Nov 26, 2011

This is a great dish to make on busy weeknights. I use less olive oil (about 1/3 less) than recipe calls for to reduce total fat. I also use pitted kalamata olives instead of black, and I use halved grape tomatoes in place of plum. The color contrast is greater and the shape holds up better.

Mar 18, 2009

This was okay but nothing stellar. I found that it used way too much rosemary, and I'm a big fan of rosemary! I sauteed some thinly sliced onion along with the chicken and it seemed to compliment the flavour well.


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  • Calories
  • 595 kcal
  • 30%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 403 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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