Chicken Breasts with Olives Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: May 3, 2010
Instead of tarragon, I used sage and also added Kalamata and black olives. It was absolute heaven. However, to turn this dish into a household staple, I used 2 tablespoons of olive oil instead of the butter and parsley instead of tarragon. It doesn't taste quite as good, but it is much lighter and much healthier!
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Reviewed: Mar. 21, 2010
I really loved this recipe, and it was great for my dad, who's on Atkins, because it's so low in carbohydrates. I increased the amount of butter and lemon, and I also added some sliced black olives and a few sweet pickled onions for a zesty flavour. I'll remember this recipe next time I cook chicken breasts!
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Cooking Level: Intermediate

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Reviewed: Mar. 17, 2010
very good l am so tired of chicken but we really enjoyed this. all i did different was rinse the olives to lower the salt. we will have this again
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Reviewed: Nov. 23, 2009
Tasty and easy. I used a combo of green, black, and red cerignola olives. Next time I may double the butter and lemon because I would like a little more juice.
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Reviewed: Nov. 9, 2009
What a wonderful and quick recipe! I didn't have tarragon, though it sounds delicious, so I substituted with fresh chives from my garden. I also added a few kalamata olives for an extra kick. Will definitely make this one again hopefully with tarragon!
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Boulder, Colorado, USA

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Reviewed: Sep. 28, 2009
Tasted great. Even my 11 year old liked it. And best of all, it was very quick and esay to prepare!
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Reviewed: Sep. 8, 2009
Didn't have any olives, but substituted a can of artichoke hearts and *magnifico* We loved it! So juicy and tart.
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Photo by Patti

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Displaying results 61-67 (of 67) reviews

 
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