Reviewed: Jan. 24, 2012

I halved this recipe still using the same amount of olives as I love olives. I did not peel the tomatoes and that was not a problem, I did however core them. The chicken was tender and it did not take 45 minutes to cook. I do think there was still too much liquid. But overall it was still a decent recipe and I got my olive fix!

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Reviewer:

Melinda

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Reviewed: Jan. 11, 2012

The flavor of this dish is very good and we both enjoyed it! I used cherry tomatoes, halved, and doubled the olives, as mine were very small. I went about this a little differently. I browned the chicken and removed it from the pan. I simmered the sauce ingredients for a few minutes before adding back the chicken. I covered my pan and simmered for only about 5 minutes at which point my chicken was perfectly tender and cooked through. Simmering for 45 minutes is not necessary and would probably toughen up the chicken. At the end I did thicken the sauce with a little cornstarch mixed with water, just enough to give it some body. I served this over saffron rice, which was a wonderful idea!

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Reviewer:

bellepepper

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Nov. 8, 2011

My family loved this one! I'm an olive fan and loved the tangyness of the sauce. I followed the recipe exactly and served it with brown rice with some sauteed veggies and a little of the chicken sauce stirred in. This will definitely become a regular meal in our house and was a welcome change from the same ole stuff.

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Reviewer:

shelleygreaney

Reviewed: Oct. 20, 2011

If cooked as written, it would not have much flavor. I started out making it as is, but quickly realized the other reviewers who made suggestions about adding cream, reducing broth, and adding fresh basil and oregano were spot on. It was better this way, but still I would not make it again.

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Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Sep. 23, 2011

Very yummy. For my husband and I, I cut the recipe in half and then only used 2 chicken breasts (this gave us extra sauce to pour over rice.) I used extras olives and thickened the sauce a little with corn starch.

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Reviewer:

seana25

Reviewed: Aug. 11, 2011

Great ricipe, very easy. Used can of diced tomatoes. This will be one of my new staples

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Reviewer:

Spin

Cooking Level: Intermediate

Reviewed: Jul. 27, 2011

This was really good. It is a keeper in my house. I did not peel my tomatoes but did squeeze most of the seeds out. I also thickened my juice with water/cornstarch mix. This was even better the next day.

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