Chicken Oliver

Pan seared chicken breasts are simmered in chicken stock with potatoes, olives, green peas, and herbs. A nice twist of a chicken dish that goes great with crusty French bread.

Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and...


  • 1/4 cup butter or margarine
  • 6 (6 ounce) boned, skinned chicken breast halves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 1/2 teaspoons minced fresh garlic
  • 1 cup pitted ripe olives, drained
  • 1 cup pimiento-stuffed green olives, drained
  • 1/2 pound fresh mushrooms, sliced
  • 1 cup frozen pearl onions, thawed and drained
  • 1 cup chicken stock or canned low-salt broth
  • 3 medium potatoes - peeled and cubed
  • 1 (16 ounce) package frozen green peas, thawed and drained
  • 1/4 cup dry white wine
  • salt and pepper to taste

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