One thing that Le Marche is known for in its main dishes is cooking a lot of meat. From lamb to pork to rabbit, the region knows how to produce kick ass meat dishes. I really wanted to find something that was a little lighter though, and stumbled across this Chicken with Green Olives. Easy to prepare and using very little fat, it seemed like a good choice. This recipe proved to be intensely flavorful and just what I was looking for. Like most Italian dishes, it relies in having fresh, quality ingredients that speak for themselves. It was also great to have another chance to utilize the olives that the region is so well known for!
Chicken with Green Olives
Adapted from The Denver Post
2 large chicken breasts
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 cup white wine
1/2 pound green olives, pitted
- Trim the fat off of the chicken and cut each breast in half to produce 4 thinner pieces of chicken. Season the chicken with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken. Cook until golden brown on both sides and cooked through, about 5-10 minutes per side.
- Add the garlic and let it cook about 2-3 minutes. Be careful not to let the garlic burn.
- Turn the heat down to low. Add the wine. Scrape the bottom of the pan to remove the browned bits. Cover and let simmer about 5 minutes. Add the olives, cover the pan again and let simmer another 15 minutes to soften the olives. Serve hot with some of the wine sauce poured over top.
Ryan's rating of Chicken with Green Olives - 5.