Post by nybirder on Jun 29, 2018 6:34:56 GMT -5
Reposting this from a thread. From BHG thanks to Lori:
"Glad I found it because it was a fast and very good chicken dish--I'll make it again since DH called it a keeper. I served it with mashed potatoes, corn on the cob. Lori"
Chicken With Olives
Makes 4 servings
4 skinless, boneless chicken breast halves
2 T. olive oil
1medium onion, sliced
2 garlic cloves, minced
1 15-oz. can of crushed tomatoes
1 5.75-oz. jar of sliced pitted green olives, drained
1 2.25-oz. can of sliced, pitted ripe olives, drained
2 T. capers, drained (I didn't use)
2 T. finely shredded lemon peel
1 t. dried oregano, crushed
3 T. snipped fresh parsley
1-In a large skillet, brown chicken in hot oil over medium heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic for the last 1 minute of cooking.
2-Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture (I felt it was very thick so I added about 7 or 8-oz of water to the mixture). Place chicken on tomato mixture. Bring to boiling, reduce heat. Simmer covered, 13 to 15 minutes or until chicken is no longer pink (170*F).
3-To serve, place chicken on platter. Season tomato mixture to taste with salt and pepper. Spoon tomato mixture over chicken. Sprinkle with parsley.
Read more: thegardenersshed.proboards.com/thread/6386/thursday-june-28-2018-cookin?page=1#ixzz5JoTAoDBy
"Glad I found it because it was a fast and very good chicken dish--I'll make it again since DH called it a keeper. I served it with mashed potatoes, corn on the cob. Lori"
Chicken With Olives
Makes 4 servings
4 skinless, boneless chicken breast halves
2 T. olive oil
1medium onion, sliced
2 garlic cloves, minced
1 15-oz. can of crushed tomatoes
1 5.75-oz. jar of sliced pitted green olives, drained
1 2.25-oz. can of sliced, pitted ripe olives, drained
2 T. capers, drained (I didn't use)
2 T. finely shredded lemon peel
1 t. dried oregano, crushed
3 T. snipped fresh parsley
1-In a large skillet, brown chicken in hot oil over medium heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic for the last 1 minute of cooking.
2-Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture (I felt it was very thick so I added about 7 or 8-oz of water to the mixture). Place chicken on tomato mixture. Bring to boiling, reduce heat. Simmer covered, 13 to 15 minutes or until chicken is no longer pink (170*F).
3-To serve, place chicken on platter. Season tomato mixture to taste with salt and pepper. Spoon tomato mixture over chicken. Sprinkle with parsley.
Read more: thegardenersshed.proboards.com/thread/6386/thursday-june-28-2018-cookin?page=1#ixzz5JoTAoDBy