Skillet Chicken with Olives
"A Kelly Brett Specialty - A TasteOfHome.com recipe."Serves 4 | Prep Time 5 | Cook Time 15
Why I Love This Recipe
A light but flavorful chicken dish. Does really well served on a bed of something neutral like rice or riced cauliflower which mixes will with the olive broth mixture.
Ingredients You'll Need
4 Boneless Chicken Thighs (about 1 pound)
1/2 Teaspoon Dried Rosemary, Crushed
1/2 Teaspoon Pepper
1/4 Teaspoon Salt
1 Tablespoon Olive Oil
1/4 Heaping Cup Pimento-Stuffed Olives, Coarsely Chopped
1-2.25 Ounce Can Chopped Black Olives
1 Tablespoon Drained Capers, Optional (Kelly does not use capers)
1/4 Cup Chicken Broth or White Wine (Kelly uses chicken broth)
Sprinkle chicken with rosemary, pepper and salt.
In a large skillet, heat oil over medium-high heat. Brown chicken on both sides.
Add olives and chicken stock (and optional capers). Reduce heat; simmer, covered 2-3 minutes or until a thermometer inserted in the chicken reads 170°.
Pairs Well With
Serve on a bed of cauliflower risotto with a side of green beans.