These are a few of my favorite things. Chicken, olives and cipollini onions. Scrumptious. Another one of my favorite things? Meals that come together quickly. And this really does. The hardest part is waiting for the chicken to cook, no one wants raw chicken.
I know there are some of you out there who aren’t big fans of the olives, but I am one of those people that can’t get enough of them. The only salt I add to this is to season the chicken, the olives take care of so much of the savory flavor.
If you don’t like the olives, you could substitute broccoli, green beans or just use the sweet onions, all are good choices.
I’m a sucker for a dish like this. The broth is thickened just slightly by the flour and makes an amazing sauce for the chicken. Pair with a salad or steamed vegetables with fresh fruit for dessert. 2017 is going to taste great.
- 2 Tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 cup peeled cipollini onions, cut in half or quartered
- 1/3 cup kalamata olives
- 1/3 cup ripe green olives
- 1 Tablespoon all-purpose flour
- 1 cup chicken stock
- cilantro for garnish
- In a large skillet over medium high heat, add olive oil
- Add chicken and cook until it “unsticks” from the bottom, approximately 5-8 minutes (less time for thinner chicken, more time for thicker)
- Add onions and cover for 3-5 minutes to saute the onions
- Uncover and add olives and cover to finish the cooking time for the chicken
- Remove the chicken when it reaches 165°F on a meat thermometer
- Reduce the heat to medium
- Add flour to onions and olives and stir
- Add chicken stock and bring to a simmer to thicken
- Remove from heat and pour over the chicken
- Garnish with cilantro