Recipe by Cindy Pfeiffer
"Very simple, and a hit every time!"
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skinless, boneless chicken breast halves - cut into strips
dry white wine
pimento-stuffed green olives
salt to taste
ground black pepper to taste
This recipe was very easy and good. I did make a couple of changes. I added 1 cup chicken broth along with the wine, also 1/2 teaspoon italian seasoning. I felt the cooking time was long for boneless chicken so I cut back. I used the cherry tomatoes but next time will use plum tomatoes seeded and chopped. I served over pasta but think it would be even better over rice. Topped with parmesan. Will make again. Thanks.
I like this recipe but I did have to add some personal touches to it. I always sautee my onion, peppers and garlic together first. I am on a low sodium diet so I use alot of Mrs dash. I try to make things palatable to 5 kidz and stay in my diet (I have congestive heart failure). I love chicken but fryed is just kinda old school. I put black olives in it and sometimes some zuchini as well. I used chopped tomatoes in my sauce. But this is a good base recipe.
Just Great. The Whole Family Loved it!
Wonderful! Added a bit of italian seasoning, and used capers instead of olives. I also sauteed some onions with the garlic. Served over rice, and was a big hit. This ones a keeper!
We found it basically flavorless. A cup of wine and some garlic is not a "sauce." We had to doctor it a lot to make it edible' we added caramelized onions, sauteed mushrooms, Italian seasonings, a balsamic vinegar reduction, etc. I feel sorry for people who think this is "Italian."
Wow, this was really good! The olives added a lot of flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 87
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