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


Recipe Summary test

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


Ingredient Checklist


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.


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.