This chicken recipe is very easy. It is a great recipe when you don’t have many ingredients on hand. The star of this recipe, the black olives are a pantry staple for most people, and the cherry tomatoes and white wine can be picked up for this dish on the way home from work or errands. I did this recipe with bone in chicken breasts. I have started to try and streamline my grocery bill, so I will be using more bone in chicken breasts and thighs. Serve this with white rice and roasted vegetables.
2 boneless skinless chicken breasts, or bone in
1/2 medium onion, sliced thinly
1 cup grape or cherry tomatoes
1 2.25 oz can sliced black olives
1 cup white wine, Barefoot pinot grigio
1 tablespoon dried thyme
1 teaspoon parsley
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
Salt and pepper chicken. Preheat skillet. Drizzle with olive oil. Brown chicken on medium heat. Remove chicken.
Add onions and saute until soft. Turn heat to low. Add butter and melt. Whisk in flour and cook for 2 --3 minutes. Whisk in wine and stock. Add thyme and parsley.
Turn heat to high and bring to boil. Sauce will thicken. Then turn heat to a simmer and add olives and chicken. Simmer for 10-20 minutes, then add tomatoes, and cook until they just start to wrinkle. Serve over rice.