Chicken with Tomatoes and Olives


  • ½ (750 milliliter) bottle dry white wine
  • 4 tablespoons olive oil
  • 6 cloves garlic, pressed
  • 2 tablespoons chopped fresh rosemary
  • ½ cup black olives, halved
  • 3 plum tomatoes, seeded and chopped
  • 2 skinless, boneless chicken breast halves

1. Place chicken breasts between 2 sheets of plastic wrap. Using a meat tenderizing hammer, pound each breast to about 1/2 inch thick. 2. In a large skillet, heat olive oil over medium heat. Briefly cook chicken breasts in oil, turning to lightly brown both sides. Add garlic and rosemary, and co...

View full recipe at SpringPad


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