Recipe by NOT HUNGRY
"This recipe was given to me by a friend who made it for a pot-luck at work. It's very easy to make and very tasty, too. I've made it several times and I hope you enjoy this chicken that has a little different twist . Serve with crusty French bread."
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butter or margarine
6 (6 ounce)
boned, skinned chicken breast halves
1 1/2 teaspoons
minced fresh garlic
pitted ripe olives, drained
pimiento-stuffed green olives, drained
fresh mushrooms, sliced
frozen pearl onions, thawed and drained
chicken stock or canned low-salt broth
potatoes - peeled and cubed
1 (16 ounce) package
frozen green peas, thawed and drained
dry white wine
salt and pepper to taste
Outstanding flavor! We'll have this often....Thank you Richard !
First of all - this calls for a pretty big skillet to cook it all in! I liked the recipe and the tases, it was just a little hard to eat. I would use sliced olives next time and use 5 medium potatoes. Using only 3 for 6 chicken breats was not enough. I did not like the cocktail onions, so I ate around them, but I think they gave the dish the nice flavor. I probably would try this again, but not very often.
Oh my goodness, this was GREAT! I like all the ingredients but my husband and I are a little "plain jane" and I just wasn't sure - it was soooo good!!! followed recipe to the T.
This recipe was changed just a little by the site. Add a few sprinkles of Accent if you desire it adds lots of flavor...Enjoy.
Fantastic, as the recipe is. modified the second time using french green beans instead of peas and sweet onions instead of pearl, adding bella muschrooms, everyone in the family loved it!
Maybe I did not follow it properly (I never measure precisely!) but this did not work for me
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 155
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