Chicken with Olives

Oxmoor House
6 servings (serving size: 3 ounces)


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1 tablespoon olive oil
3 pounds assorted chicken pieces, skinned
1 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons red wine vinegar
1/3 cup chopped pitted green olives
1 lemon, cut into 8 wedges


Prep: 4 Minutes
Cook: 35 Minutes

Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 4 to 5 minutes on each side or until browned. Add chicken broth and vinegar; cook, uncovered, 7 minutes. Add olives and lemon wedges. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Serve chicken with sauce.

Created date

March 2010

Nutritional Information

Calories 138
Fat 5.2 g
Satfat 1.0 g
Protein 20.6 g
Carbohydrate 1.2 g
Cholesterol 68 mg
Iron 0.9 mg
Sodium 231 mg
Caloriesfromfat 35 %
Fiber 0.2 g
Calcium 14 mg