Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Jeanne Thiel Kelley
Recipe by Cooking Light March 1999

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Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 1 1/4 cups sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add shallots, thyme, and anchovy paste; sauté 2 minutes. Sprinkle chicken with pepper, and dredge in flour. Add chicken to pan, and sauté 2 minutes on each side. Add the potato and next 6 ingredients (potato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in olives; cover and simmer 15 minutes or until potato is tender.

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Nutrition Facts

290 calories; calories from fat 16%; fat 5.2g; saturated fat 0.9g; mono fat 2.8g; poly fat 0.8g; protein 31.1g; carbohydrates 29.8g; fiber 2.8g; cholesterol 66mg; iron 4.1mg; sodium 581mg; calcium 102mg.
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