Chicken In Olive Wine Sauce Recipes

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CHICKEN AND OLIVES



Chicken and Olives image

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

Steps:

  • Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  • Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  • Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  • Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  • Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  • Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g

CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
4 teaspoons grated Parmesan cheese

Steps:

  • In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN AND RED WINE SAUCE



Chicken and Red Wine Sauce image

A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.

Provided by Robin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 55m

Yield 12

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  • Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g

CHICKEN WITH WINE SAUCE



Chicken with Wine Sauce image

Plum wine and fresh mushrooms transform these chicken breasts into something wonderfully special and flavorful. This makes a perfect last-minute dish for drop-in guests. -Kathleen Valle, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (5 ounces each)
1 egg
1 tablespoon water
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound sliced fresh mushrooms
2/3 cup plum wine

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture., In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken.

Nutrition Facts : Calories 260 calories, Fat 5g fat (1g saturated fat), Cholesterol 131mg cholesterol, Sodium 266mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

SAUTéED CHICKEN WITH GREEN OLIVES AND WHITE WINE



Sautéed Chicken With Green Olives and White Wine image

In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts. That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.

Provided by Mark Bittman

Categories     dinner, easy, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
4 leg-thigh pieces chicken, cut in 2, or 8 thighs
Salt and freshly ground black pepper
2 cups white wine
1 cup cracked green olives
1 lemon, thinly sliced, seeds removed
1/2 cup broken walnut pieces
1/4 cup coarsely chopped parsley leaves, for garnish

Steps:

  • Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.
  • With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
  • When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 608 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN WITH WHITE WINE AND OLIVES



Chicken With White Wine and Olives image

Use any combination of chicken pieces you like - I used two breasts and two leg quarters. This was delicious served with root vegetables and the extra pan sauce.

Provided by Kevlarturtle

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon olive oil
4 -6 bone-in skinless chicken pieces
4 garlic cloves, halved lengthwise
8 -10 shallots, peeled
1 teaspoon minced garlic
1/3 cup nicoise olive, pitted
2 cups dry white wine
2 teaspoons herbes de provence
2 medium tomatoes, roughly chopped
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • Rinse chicken pieces and pat dry with paper towels. Sprinkle with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add chicken and brown on both sides, about 3-5 minutes per side. Remove chicken from skillet and transfer to a 9 x 13 baking dish.
  • Add shallots and garlic cloves to skillet and saute 1 to 2 minutes. Add wine, scraping up any brown bits from the pan. Add minced garlic, herbs and olives and simmer for 5 minutes. Add tomatoes and simmer for 1 to 2 minutes more. Pour wine mixture over chicken and cover with foil.
  • Bake at 400 degrees for 35-40 minutes, turning chicken once.

Nutrition Facts : Calories 198.3, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 34.9, Carbohydrate 13.4, Fiber 0.8, Sugar 2.8, Protein 1.9

CHICKEN IN OLIVE-WINE SAUCE



Chicken in Olive-Wine Sauce image

Looking for a hearty dinner? Enjoy this chicken with olive-wine sauce made in just 30 minutes - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

2 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled
4 boneless skinless chicken breast halves (about 1 1/4 lb)
1/3 cup pimiento-stuffed olives
1/2 cup dry red wine or chicken broth
3/4 cup seasoned croutons
1 tablespoon chopped fresh parsley

Steps:

  • In 10-inch skillet, cook bacon, onion, garlic and rosemary over medium-high heat about 8 minutes, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon; set aside.
  • Add chicken to skillet. Cook about 5 minutes, turning frequently, until chicken is brown. Add olives, wine and bacon. Cover and cook about 12 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Place chicken mixture on serving platter. Sprinkle with croutons and parsley.

Nutrition Facts : Calories 250, Carbohydrate 8 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 1 g, TransFat 0 g

CHICKEN WITH OLIVES AND WHITE WINE SAUCE



Chicken With Olives and White Wine Sauce image

This chicken is spectacular. I adore it. It's very very easy to make...a one-pot wonder! Ideally, you wanna use the largest pot you have (in terms of width, no depth). If you want everyone to get a large scoop of olives and sauce with their chicken (and who wouldn't?? Then just add more olives and capers than the recipe calls for. You can't go wrong...don't worry! Please...please review the recipe if you try it. Thank you!

Provided by E-Eva

Categories     Chicken Breast

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 10

4 skinless chicken breasts
4 tablespoons chili-flavored olive oil
salt
pepper
1/3 cup capers, chopped
5 garlic cloves, chopped
1 cup green olives, pitted and chopped
1 cup black olives, pitted and chopped
2 1/2 cups white wine
1 bunch parsley, chopped roughly

Steps:

  • Remove the skin from all chicken and wash well.
  • Pat chicken dry and sprinkle with salt and pepper.
  • Heat chilli oil in the pot. If you do not have chilli oil, you can make some easily. You will need to take olive oil and heat it up (do not burn it!). Add lots of red pepper flakes and let it simmer (without burning the flakes)for about 5 minutes. Once the mixture is cool, that's chilli oil.
  • Add the chicken to the pot with the meatiest parts on the bottom.
  • Brown the chicken for about 10-12 minutes, making sure it doesn't stick to the pot or burn. Turn over if necessary. You may add more chilli oil if you think it's required.
  • Add the chopped capers, garlic, olives and parsley to the pot. If you'd like extra sauce and olives or capers in this recipe, you can add them freely. I usually add lots of olives, so that everyone gets a huge scoope of them on their chicken.
  • Add the white wine to the pot. If you don't think there's enough sauce for your meal, then add extra white wine.
  • Stir a bit so that everything is nicely mixed.
  • Cover the pot and allow the chicken to fully cook in the boiling white wine sauce.
  • Serve hot. Nice sides are rice, pasta or salad.

Nutrition Facts : Calories 605.4, Fat 28.5, SaturatedFat 4.4, Cholesterol 151, Sodium 1392.7, Carbohydrate 9.2, Fiber 2.7, Sugar 1.7, Protein 51.4

CHICKEN IN OLIVE-RED WINE SAUCE



Chicken in Olive-red Wine Sauce image

Make and share this Chicken in Olive-red Wine Sauce recipe from Food.com.

Provided by littleturtle

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 slices bacon, cut into 1 " pieces
1 onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
1/4 teaspoon pepper
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
4 boneless skinless chicken breast halves (about 1 1/4 lbs)
1/2 cup Spanish olives with pimento
1/2 cup dry red wine
1 cup seasoned croutons (to garnish)
1 tablespoon fresh parsley, chopped (to garnish)

Steps:

  • In a skillet, cook bacon with onion, garlic, pepper, and rosemary over medium-high heat, stirring occasionally, until bacon is crisp (about 8 minutes).
  • Remove bacon with slotted spoon; set aside.
  • Add chicken to pan.
  • Cook, turning frequently, until chicken is browned (about 5 minutes).
  • Add olives, wine, and bacon.
  • Cover and cook until juice of chicken is no longer pink when centers of thickest pieces are cut (about 12 minutes).
  • Place chicken on serving platter; sprinkle with croutons and parsley.

Nutrition Facts : Calories 293.2, Fat 11.1, SaturatedFat 3, Cholesterol 76.8, Sodium 559.3, Carbohydrate 11.5, Fiber 1.7, Sugar 1.9, Protein 30.3

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