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?
Chicken with Olives, Tomatoes & Onions
Servings
8 Servings
Ingredients
- 4 tablespoon extra virgin olive oil divided
- 8 boneless skinless, chicken breast cutlets
- 1 large onion thinly sliced
- 4 cloves garlic sliced
- 1½ cup yellow pear tomatoes halved
- ¾ cup kalamata olives halved
- ½ cup chicken broth
- ¼ cup white wine
- 3 tablespoon chopped parsley
- 1 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- 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.
Sorry but I don’t really recommend freezing this dish – see above.
I don’t recommend freezing – boneless, skinless, chicken breast cutlets — they dry out way too easily
Would this freeze well?
Is this a dish that can be frozen? I’m wondering if there is too much liquid left that it can’t be reheated for shabbos lunch?
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I removed them after browning and then put them back in to finish cooking and it worked perfectly!!
sure you can — if you try it that way please leave a comment back here and let us know
Isn’t that a long time to cook cutlets? Perhaps it would be better to remove them after browning and then return to skillet for final cooking of 15 minutes.