I love, love, love olives! If you agree, jump on board because this chicken recipe featuring kalamata olives—a dark purple Greek olive—will be one of your new favorite dishes. By the way, I wouldn’t use this for the Seder because browning might give the impression of roasted meat. But it’s a great dish for other yom tov and Shabbos meals. Did I mention that I love olives?
- Cook Time
- Prep Time
- 8 ServingsServings
- 4 tablespoon olive oil, divided
- 8 boneless, skinless, chicken breast cutlets
- 1 large onion, thinly sliced
- 4 cloves garlic, sliced
- 1 1/2 cup yellow pear tomatoes, halved
- 3/4 cup kalamata olives, halved
- 1/2 cup Manischewitz All Natural Chicken Broth
- 1/4 cup white wine
- 3 tablespoon chopped parsley
- 1 teaspoon kosher salt
- Freshly ground black pepper
Heat 2 tablespoons of olive oil in a Dutch oven or extra large skillet. Add chicken breasts and brown 5 minutes per side or until nicely browned.
Add onion and garlic and cook for 8 to 10 minutes or until translucent, adding remaining olive oil if needed.
Add tomatoes, olives, broth and wine and stir. Bring to a boil, reduce to a simmer and cover.
Cook 12 to 16 minutes or until chicken is completely cooked. Stir in parsley and season to taste with salt and pepper.
Plate chicken breasts on a large platter and cover with sauce and vegetables.