Saturday, February 11, 2012

Chicken Breasts with Olives

If you are looking for recipe that combines the subtle taste of chicken with the briny taste of green olives, look no forth.

Here is a wonderful dish that has a wonderful Middle-Eastern flair.

  • 2 tablespoons butter
  • 2 tablespoons minced garlic
  • 1 large lemon, juiced
  • 1/2 teaspoon dried tarragon
  • 4 boneless, skinless chicken breasts
  • 20 pitted green olives


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Melt the butter in an oven-safe pan over medium heat. Stir the garlic, lemon juice, and tarragon into the butter. Cook the chicken breasts in the butter mixture until evenly browned, 3 to 5 minutes per side. Add the olives to the pan.
  3. Transfer the pan to the preheated oven and bake until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).               

  • Serve the chicken with brown basmati rice.

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