Ellen Bales


I find so few recipes with my favorite green olives included that I jump on each one I'm lucky enough to find. This easy chicken dish fills the bill! Found it in Cook's Country Best Lost Suppers cookbook.
Photo: allrecipes.com

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10 Min
40 Min
Stove Top


chicken breasts, boneless and skinless
salt and pepper
2 Tbsp
olive oil
1/4 c
minced onion
3 clove
garlic, minced
1/2 c
low-sodium chicken broth
1/2 c
pimiento-stuffed green olives, sliced thin
1/4 c
1 Tbsp
dry vermouth
1 tsp
fresh lemon juice


1Pat chicken dry with paper towels and season with salt & pepper. (Don't use too much salt because the green olives will be salty.) Heat 1 Tbsp. of the oil in a large skillet over medium-high heat until just smoking. Brown the chicken on both sides, about 5 minutes. Transfer chicken to a plate.
2Heat the remaining 1 Tbsp. oil in the skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, olives, gin, vermouth, and lemon juice, scraping up any browned bits.
3Return the chicken to the skillet, along with any juices. Bring to a simmer, cover and cook about 20 to 25 minutes, or until the thickest part of the breasts reads 160 to 165 degrees on a thermometer.
4Transfer chicken to a serving platter and pour the sauce over the chicken. Serve with rice, noodles, or potatoes of your choice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Dietary Needs: Low Fat, Dairy Free
Other Tags: For Kids, Healthy
Hashtags: #Olives, #gin, #vermouth