Chicken with Olives and White Wine Sauce
This is a very quick and easy dish.
Yield: 4 servings
- 4 chicken breast halves, boneless and skinless
- 4 tbsp QCOM Chili Olive Oil
- 1/3 cup capers, chopped
- 5 garlic cloves, minced
- 1/2 cup QCOM Jalapeno Mexican Lime Stuffed Olives, chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 1 1/2 cups white wine
- 1 cup chicken broth
- 1/4 cup parsley, chopped
Heat oil in the pot. Add the chicken. Brown for 10-12 minutes, making sure it doesn’t stick to the pot or burn. Turn as needed. Add chopped capers, garlic and olives. Add the white wine and chicken broth to the pot. Stir and simmer 3-5 minutes. Cover the pot and allow chicken to fully cook in the sauce. Add parsley and serve on a bed of pasta, polenta, rice or with a salad.
Wine pairing: Pinot Grigio.
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