Continental Chicken

Continental Chicken

"Chicken pieces with a light flour coating, simmered with mushroom and tomato juices and cooked with onion, garlic, soy sauce and olives. A bit of Europe, a tad of Asia and a dollop of the Middle East. That's Continental Chicken! Serve over a bed of hot cooked rice, if desired."
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1 h servings 709 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 709 kcal
  • 35%
  • Fat:
  • 47.4 g
  • 73%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 53.9 g
  • 108%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 1464 mg
  • 59%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Dredge chicken pieces in flour until well coated. Heat oil in a large skillet over medium high heat and brown coated chicken pieces slowly in hot oil.
  2. Meanwhile, combine reserved mushroom liquid with the tomatoes, soy sauce and garlic in a large saucepan and stir together. Add browned chicken and onion and stir together; cover saucepan and simmer over low heat for 45 minutes or until chicken is cooked through and tender.
  3. Stir in mushrooms and olives and bring all to a boil; serve hot, coating with additional soy sauce if desired.


Read all reviews 11
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Extrodinarily delicious! I used only 1/3 of the ingredients since I only used 1lb of chicken (I only have to feed myself and my husband). I did, however, use the entire can of diced tomatoes a...

I made a couple of changes: I used plain diced tomatoes, undrained, and instead of onion, I used 1/4 tsp. onion powder. It turned out really good, except I think I'll use 2 cans of tomatoes so...

I used boneless chicken thighs (half the weight as I was cooking for two) cut into pieces, & fresh mushrooms. I used a full can of chopped tomatoes, to make up for the mushroom liquor and more ...

My husband and I really liked it. It was different than the usual chicken dishes I make. My 5 yr old son thought it was too salty.

Yummy. Easy. Dont coat the chicken. Add leftover squash mix.

Delicious but it came out quite salty and I had to add more water to it to keep it from burning in the pan.

This was a regular dish in our house when I was a kid and we all loved it.

Very good. Used regular green olives chopped up since I did not have black olives at hand. Still came out delicious. Will take off skin the next time.

Easy to make & super tasty! This one will be made again!

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