Pan-Seared Chicken with Sundried Tomatoes & Olives

This recipe was inspired by what we had in the refrigerator and freezer. While it wasn’t a planned meal, I was pleasantly surprised by the results, and it is a dish I will definitely make again.

Pan-Seared Chicken with Sundried Tomatoes & Olives

Preparation Time: 10 minutes

Total Time: 30 minutes

Serves 2

  • 2 boneless chicken breasts
  • 1/4 c. sliced sundried tomatoes
  • 1/4 c. olives
  • 3 cloves garlic, minced
  • 1 small onion, sliced
  • 1 tbsp. olive oil
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried basil
  • 1/2 c. white wine
  • salt & pepper to taste

Heat olive oil in a large pan over medium-high heat with garlic and onion. When the oil is hot, add the chicken to the pan, browning on both sides. Next add all other ingredients to the pan, and continue to cook until the chicken is cooked throughout. The sauce in the pan will darken and thicken slightly, but more wine and olive oil can be added if a thinner sauce is desired. Serve over pasta or rice.

About Kellie

For the love of food and cooking, and the adventures both inspire...
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One Response to Pan-Seared Chicken with Sundried Tomatoes & Olives

  1. Jenn says:

    This sounds really yummy!

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