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Ingredients
- 2 tablespoons olive oil
- 2 to 2 ½ pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
- 1 ¼ teaspoons pesto seasoning or dried Italian seasoning, crushed
- ½ cup whole pitted Kalamata olives
- ½ cup white wine or chicken broth
Preparation
Step 1
1. In a 12-inch skillet, heat oil over medium heat. Add chicken to skillet; cook for 15 minutes, turning to brown evenly. Reduce heat. Drain off excess oil in skillet. Sprinkle pesto seasoning evenly over chicken. Add olives to skillet. Pour wine over all.
2. Cook, covered, for 25 minutes. Uncover; cook for 5 to 10 minutes more or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks).