Rating: 4.5 stars
17 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Sicilian olives are large green olives marinated in herbs; you can substitute Spanish manzanilla olives. Accompany with orzo pasta and Chianti, if you're pouring wine.

Robin Vitetta Miller
Recipe by Cooking Light September 2007

Gallery

Credit: Lee Harrelson

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and about 6 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle both sides of chicken with salt and pepper.

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  • Heat oil in a large nonstick skillet over medium-high heat. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Add wine; cook 1 minute. Add olives and the next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes or until chicken is done. Sprinkle with basil.

Nutrition Facts

304 calories; calories from fat 20%; fat 6.8g; saturated fat 1.2g; mono fat 3.9g; poly fat 1g; protein 41.3g; carbohydrates 18.2g; fiber 2.6g; cholesterol 99mg; iron 2.5mg; sodium 671mg; calcium 59mg.
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