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Chicken with tomatoes and olives stewed in white wine

Chicken with Tomatoes and Olives Braised in White Wine

Tender, wholesome chicken with tomatoes and olives. Why cook with chicken breast? Because it's low in calories. Skinless chicken breast is about the leanest food there is — so people come up with fun recipes to add some variety to the table and make it healthier.

UO-Shu

Recipe author

Chicken with tomatoes and olives stewed in white wine

Composition / ingredients

Servings:

Chicken breasts

Tomatoes

Olives

Rosemary (fresh)

Garlic

Olive oil

White wine (dry)

375

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 8 g

Fats 37 % 7 g

Carbohydrates 21 % 4 g

129 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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Place the skinless, boneless chicken breasts between two sheets of plastic wrap and pound them with a meat mallet to about a half-inch thickness. Heat the oil in a large pot and lightly brown the pounded breasts until light golden. Crush the garlic through a press, finely chop the rosemary, and add both to the chicken. Cover and continue to simmer over low heat until the garlic softens. Then carefully pour in the wine — about half of a 750 ml bottle. Bring to a boil, cover, lower the heat, and cook for another five minutes or so. Seed the tomatoes and cut them into wedges; halve the pitted black olives. Add both to the pot with the chicken and cook for about ten more minutes. Serve garnished with sprigs of rosemary, with any hot sauce on the side.