Name: Chicken Oliver
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butter or margarine - ¼ cup; Boned, skinned chicken breast halves - 6 (6 ounce); Dried thyme - ½ teaspoon; Dried rosemary - ½ teaspoon; Minced fresh garlic - 1 ½ teaspoons; Pitted ripe olives, drained - 1 cup; Pimiento-stuffed green olives, drained - 1 cup; Fresh mushrooms, sliced - ½ pound; Frozen pearl onions, thawed and drained - 1 cup; Chicken stock or canned low-salt broth - 1 cup; Potatoes - peeled and cubed - 3 medium; Frozen green peas, thawed and drained - 1 (16 ounce) package; Dry white wine - ¼ cup; Salt and pepper to taste - ¼ cup

Ingredients for - Chicken Oliver

1. Butter or margarine ¼ cup

2. Boned, skinned chicken breast halves 6 (6 ounce)

3. Dried thyme ½ teaspoon

4. Dried rosemary ½ teaspoon

5. Minced fresh garlic 1 ½ teaspoons

6. Pitted ripe olives, drained 1 cup

7. Pimiento-stuffed green olives, drained 1 cup

8. Fresh mushrooms, sliced ½ pound

9. Frozen pearl onions, thawed and drained 1 cup

10. Chicken stock or canned low-salt broth 1 cup

11. Potatoes - peeled and cubed 3 medium

12. Frozen green peas, thawed and drained 1 (16 ounce) package

13. Dry white wine ¼ cup

14. Salt and pepper to taste ¼ cup

How to cook deliciously - Chicken Oliver

1 . Stage

Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.

2 . Stage

Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.