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Chicken In Olive-Wine Sauce


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  • 2 slices bacon cut 1" pieces
  • 1 medium onion chopped (1/2 cup)
  • 2 cloves garlic finely chopped
  • 1 tablespoon chopped fresh rosemary (or 1 tspn dried rosemary, crumbled)
  • 4 boneless skinless chicken breast halves - (abt 1 1/4 lbs)
  • 1/2 cup pimento-stuffed spanish olives
  • 1/2 cup dry red wine (or chicken broth)
  • 1 cup seasoned croutons
  • 1 tablespoon chopped fresh parsley


Servings 4


Step 1

Cook bacon, onion, garlic, and rosemary over medium-high heat about 8 minutes, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon. Set aside.

Add chicken to skillet. Cook about 5 minutes, turning frequently, until chicken is browned. Add olives, wine/broth, and bacon. Cover and cook about 12 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Place chicken on serving platter; sprinkle with croutons and parsley.

This recipe yields 4 servings.

Calories: 270
Fat: 9g
Sodium: 620mg
Carbs: 9g
Fiber: 1g
Protein: 34g
ECC= 8g

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