Green Olive Chicken

Name: Green Olive Chicken
Ingredients: 8 boneless skinless chicken breasts; salt, to taste; ground black pepper, to taste; 2 tablespoons vegetable oil; 4 garlic cloves, crushed; 1 bay leaf; 14 teaspoon dried thyme; 1 (15 ounce) can diced tomatoes, drained; 20 pimento-stuffed green olives; 1 14 cups dry white wine; 1 14 cups chicken broth; 8 ounces angel hair pasta; 2 teaspoons cornstarch; 1 tablespoon water

14 ingredients

10 steps

Ingredients

8 boneless skinless chicken breasts
salt, to taste
ground black pepper, to taste
2 tablespoons vegetable oil
4 garlic cloves, crushed
1 bay leaf
14 teaspoon dried thyme
1 (15 ounce) can diced tomatoes, drained
20 pimento-stuffed green olives
1 14 cups dry white wine
1 14 cups chicken broth
8 ounces angel hair pasta
2 teaspoons cornstarch
1 tablespoon water

Directions

1

Season chicken with salt and pepper.
2

Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side.
3

Add garlic, bay leaf, and thyme; mix well, then stir in tomatoes, olives, wine and broth.
4

Reduce heat to low and simmer, uncovered, for 20-25 minutes or until chicken is cooked through and juices run clear.
5

Remove garlic and bay leaf.
6

While chicken is cooking, boil pasta in salted water until cooked al dente, according to package directions.
7

Remove chicken to a warm plate.
8

Stir cornstarch into water, and drizzle into sauce.
9

Stir over heat until sauce thickens.
10

Transfer pasta into sauce, toss thoroughly and serve with chicken.