Chicken Oliver
Crusted with parmesan and roasted with carrots and potatoes, you will have.
Recipe Summary Chicken Oliver
This recipe was given to me by a friend who made it for a pot-luck at work. It's very easy to make and very tasty, too. I've made it several times and I hope you enjoy this chicken that has a little different twist . Serve with crusty French bread.
Ingredients | Recipes With Chicken Breast And Potatoes¼ cup butter or margarine6 (6 ounce) boned, skinned chicken breast halves½ teaspoon dried thyme½ teaspoon dried rosemary1 ½ teaspoons minced fresh garlic1 cup pitted ripe olives, drained1 cup pimiento-stuffed green olives, drained½ pound fresh mushrooms, sliced1 cup frozen pearl onions, thawed and drained1 cup chicken stock or canned low-salt broth3 medium potatoes - peeled and cubed1 (16 ounce) package frozen green peas, thawed and drained¼ cup dry white winesalt and pepper to tasteDirectionsMelt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.Info | Recipes With Chicken Breast And Potatoesprep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
TAG : Chicken OliverWorld Cuisine Recipes, European, Italian,