Recipe by Robyn Webb
"Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes."
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skinless, boneless chicken breast halves
chopped fresh thyme
chopped fresh basil
chopped fresh parsley
salt and pepper to taste
This was very tasty. It has the potential to be 5 star with a few changes. I found that there was not enough sauce, so I will double it next time. 10 minutes is too long cooking the tomatoes; they fall apart. I also cut the chicken into strips and put it over pasta. I think adding feta and artichokes would be a nice addition. I added crushed red pepper for a little spice the first time, but will try the feta and artichoke next time and see what happens. I do have to say this though, it does make a nice aroma. My husband told me as he was walking up to our apartment he was thinking, 'I hope this is coming from my apartment'.
UPDATE: This recipe has grown on me. I give it 5 stars with the following changes. 1. Double the sauce 2. Use diced canned tomatoes with juice 3. Use boneless, skinless chicken breasts cut in cubes. Enjoy!
Found that there was definetly not enough sauce, and the parsley over powered it a bit. Otherwise very pleasant dish.
Five points: 1) I followed this recipe almost to a T. We only used dried oregano & basil instead of fresh, b/c both herbs go bad so much more quickly than I can use them. 2) re: kid-friendly: my three year old ate the chicken, but resisted the new flavor of the olives. But we don't feed him mac & cheese or hot dogs, so maybe his tastes won't translate to all American children. Someone raised the wine question; alcohol cooks off in recipes. There's no reason not to expand aa child's tastes with this great recipe! 3)My husband, who adores everything throat-burning hot, tried the suggested red pepper flakes sprinkled on top after tasting the authentic recipe & definitely prefered it as written. 4)Next time, we'll cut the Kalamata olives up into almost a tapenade, b/c the olive MADE this recipe & should be tasted in every bite. 5) We served the meal over a bed of basmati rice--good for soaking up all the delicate sauce. Next time--vermicelli.
I made this yesterday at a grocery store food demo and it was a success. Fresh tomatoes are not in season so I used canned no-salt diced tomatoes; omitted the parsley and used Italian seasoning instead of fresh basil; used dried thyme instead of fresh. Everyone enjoyed it so I'll definitely make this again!
Went over really well, and it was fun to make! Just make sure the oil and wine are mixed before putting them in the pan. I had wine spitting everywhere on my first attempt!!! I also omitted the olives, added oregano and topped it with mozzarella cheese...
Read thru reviews and decided this one would be good to try. Used the can of diced tomatoes as someone suggested and used Italian seasoning in place of the basil. My husband loved it! I enjoyed how easy it was to make such a great dish. Thanks Robyn.
Flavorful recipe. i used Spanish olives because I didn't have the Kalamata. The sauce was too runny, though, so I've had to thicken it some with cornstarch - which sort of changed its taste...
Good kalamata olives are the key to this dish. I paired it with Wild Rice. However, afterwards I realized a great appetizer would have been to use some of the diced tomatos and some of the kalamata olives (with the oil) on a great bread with a bit of oregano and black pepper, to make Bruschetta. I tried it afterwards -- perfect! Also, I had a guest who was vegetarian, so I made an addt'l serving with Talapia (fish) instead of chicken, I actually liked it better!
* 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: 56
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