Pollo Mediterranean

Pollo Mediterranean

Made  times
hike4diamonds 3

"Tangy, flavor-packed chicken in a rich cream sauce. Great with farfalle (bow tie) pasta (though I like to serve it with the unlikely partner of a hearty brown rice because I'm a rice nut). Killer Artichokes (from this site) and a glass of chardonnay make outstanding partners."
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35 m servings 392 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

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

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  1. Heat olive oil in a skillet over medium-high heat. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center. Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
  2. Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened. Serve the sauce with the chicken.



  1. 130 Ratings

Most helpful positive review

Lovely. Having no sour cream in the fridge, I substituted half and half. Also, I increased the sauce a bit because I served over bowtie pasta and, well, let's face it ~ you can never have enou...

Most helpful critical review

Made this to a T - found it very, very bland. The sour cream coats the mouth, making the sauce almost grainy and quite unpleasant. Would not make again.

Lovely. Having no sour cream in the fridge, I substituted half and half. Also, I increased the sauce a bit because I served over bowtie pasta and, well, let's face it ~ you can never have enou...

This was a very tasty dish. I did not have wine on hand and used chicken broth instead. I agree that capers would be good in place of olives and you could even add artichokes (non marinated ki...

This was delicious! I didn't know how much milk to add so I just poured a little in. I didn't add the olives and added 1/2 a cup of sun-dried tomatoes instead of 1/4 a cup. I served the chicken ...

Fabulous! We're not big Italian fans but the flavors of this chicken & sauce were wonderful! Made this in the crock pot, using frozen chicken tenders, which also made this so easy! I did sub...

Excellent! I sliced and cut up a chicken breast but I should've cut the pieces smaller so tenders would have been better. Flavor is rich but not overly. I can imagine many alterations and subs...

Flavorful and delicious! This is not your run of the mill, bland chicken dish. I made 1.5 times the amount of sauce called for in the recipe and served it over farfalle, which was fabulous. Next...

Delicious! I loved the tangy tomato taste with the olives. I feel like the sauce could've been a little richer, though.

This was recommended on the Recipe Exchange (tab at the top) and I liked the flavors. I had to substitute capers for the olives, but they have a similar briny flavor. I did not serve it over p...

I made this while in a very "Italian" mood- very good even though I didn't have the indgredients on hand. I substituted sun dried red peppers for the tomatoes- I didn't have any sour cream on h...

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