Chicken breast with olives

Chicken breast with olives


4 people:

  • 4 thin slices of chicken breast
  • ½ onion
  • butter 40g
  • tomato sauce 200g
  • 2 ripe round tomatoes, diced
  • 20 black olives, pitted
  • 1 tablespoon of salted capers
  • ½ cup of dry white wine
  • chopped parsley
  • salt, white pepper.


  1. In a saucepan, sauté the sliced and thin onion with the butter and just beginning gold,
  2. add the sliced chicken breast.
  3. Let brown on both sides, then add the tomato sauce and diced tomatoes, season with salt and cook for about 10 minutes.
  4. Sprinkle with white wine that you will consume over high heat, then add the pitted olives and capers.
  5. Finish cooking still for 5 minutes, stirring often and decorate with chopped parsley and a sprinkling of white pepper.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.