Olive Chicken II Recipe

Ingredients
<br>- 8  skinless, boneless chicken breasts
<br>- salt to taste
<br>- 2 tablespoons vegetable oil
<br>- 4 cloves garlic, crushed
<br>- 1  bay leaf
<br>- ¼ teaspoon dried thyme
<br>- ¼ teaspoon ground black pepper
<br>- 4  tomatoes, peeled and quartered
<br>- 20  pimento-stuffed green olives
<br>- 1 ¼ cups dry white wine
<br>- 1 ¼ cups chicken broth
<br><p></p>Directions
<br>step 1: Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
<br>step 2: Reduce heat to low and simmer, uncovered,  for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.
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Ingredients
- 8 skinless, boneless chicken breasts
- salt to taste
- 2 tablespoons vegetable oil
- 4 cloves garlic, crushed
- 1 bay leaf
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 4 tomatoes, peeled and quartered
- 20 pimento-stuffed green olives
- 1 ¼ cups dry white wine
- 1 ¼ cups chicken broth

Directions
step 1: Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
step 2: Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

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