We have been enjoying this recipe since we were first married. It's been a staple, consistently good, easy, & tasty dish. It's evolved a little over the years and this time around may have been my favorite!
For this recipe, you'll need:
- 1 tbs olive oil
- 1 tbs butter
- 4 boneless, skinless, chicken breast halves
- 1 onion, sliced
- 2 garlic cloves, pressed
- 1 can petite diced tomatoes
- 1 cup chicken broth
- italian seasoning grinder
- 1/2 cup sliced green olives
- Hot cooked rice
Brown chicken in pan with olive oil and butter. Season chicken. I seasoned mine with salt, pepper, and, of course, garlic powder! After browning chicken, remove chicken from skillet.
Add onions and garlic and cook until softened. Then add chicken broth and return chicken to skillet.
Add tomatoes and green olives. Cover, reduce heat and simmer 20-25 minutes or until chicken is no longer pink in center. When it's finished cooking, I cut the chicken up into smaller chunks before serving with rice.
This makes a lot, so I usually pour the leftover chicken over the rice to keep and the next day it tastes just as good with the tomato-y rice! Yum!
We had it this night with our favorite green beans - Enjoy!
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