Skillet Chicken with Olives
While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. —Rosemarie Pisano, Revere, Massachusetts
Ingredients
- 4 boneless skinless chicken thighs (about 1 pound)
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup pimiento-stuffed olives, coarsely chopped
- 1/4 cup white wine or chicken broth
- 1 tablespoon drained capers, optional
Reviews
Great taste. Husband approved
Tried, one recipe to do again. Did not use capers or rosemary since didn't have increased olives. My daughter enjoyed it , also
My wife and I thought this was very tasty. I believe next time we will do chicken breast, and try white wine instead of the chicken broth. will differently be making again.
Easy
Very easy to make and chicken was tender. Flavor was good but was too salty for us and my husband is a salt everything person. I like the flavor though so I think next time, I will skip the salt and the capers. Hubby wants me to try half black olives and half green. I'll see how it comes out.
This chicken was very tasty, and also e-z to prepare. I didn't use capers, but we loved the olives with the chicken very much! We enjoyed it, and I'll definitely make it again. Thanx Joseph!
Excellent flavor, easy and fast. This is sure to be a regular at the table.
Just OK.