Chicken with Tomatoes and Olives

    40 mins

    This is a dish adopted from the Liguria region of Italy combining chicken with tomatoes and black olives. Serve with herbed potatoes and crusty bread.

    19 people made this

    Serves: 2 

    • 2 skinless, boneless chicken breast halves
    • 3 plum tomatoes, seeded and chopped
    • 1/2 cup (40g) black olives, halved
    • 2 tablespoons chopped fresh rosemary
    • 6 cloves garlic, pressed
    • 4 tablespoons (60ml) olive oil
    • 1/2 (750 milliliter) bottle dry white wine

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place chicken breasts between 2 sheets of plastic wrap. Using a meat tenderizing hammer, pound each breast to about 1.5cm thick.
    2. In a large skillet, heat olive oil over medium heat. Briefly cook chicken breasts in oil, turning to lightly brown both sides. Add garlic and rosemary, and continue cooking until garlic is soft. Pour wine into pan, and cover pan with lid. Bring to a boil, and simmer for about 5 minutes.
    3. Add tomatoes and olives to the pan; continue cooking, covered, for approximately 10 minutes

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    Reviews in English (18)


    Absolutely loved this!!!! Served with buttered fettucini pasta. Great flavor. Only addition was some salted butter when sauteeing the chicken breasts. I did flatten the breasts so they would be thinner and cook quicker.  -  02 Mar 2007  (Review from Allrecipes US | Canada)


    Really easy to make and my wife loves it. I use 1/2 black olives and 1/2 green olives for a change. I add the tomoates close to finishing the dish. I just don't like them to be mushy. Will make again. Thanks for the recipe!  -  06 Apr 2006  (Review from Allrecipes US | Canada)


    Once again, the flavors and ingredients I'm familiar with and love. There are just not enough occasions to use the combination of rosemary, garlic, white wine and olive oil. But it was the addition of the fresh tomatoes and black olives with the chicken that was a little different and I loved it too! The color contrast, in particular, was striking and they contributed a great deal of flavor. Please watch cooking time - if you want moist, fork tender chicken, the time directed is a tad long - about 5 minutes too long! I dusted the chicken in flour before sauteing, then, once the chicken was cooked through and the wine had reduced, I removed it from the heat and swirled in a couple pats of butter for a rich, velvety sauce. Served with a little pasta, this was just excellent. Note: By all means, use the garlic to taste - 6 cloves for two chicken breast halves is a tad much. Depending on their size of course, two cloves should do it.  -  28 Feb 2012  (Review from Allrecipes US | Canada)