Labadie Recipe Database

Name Chicken with Marsala and Olives Number of People 4 List of Ingredients 4 boneless, skinless chicken breasts or 8 assorted chicken pieces 2 T. olive oil 14 oz. Italian tomatoes, chopped and drained (reserve juice) 1 cup Marsala wine 3 garlic cloves, chopped 1 large onion, chopped 2 cups water 1 tsp. dried rosemary 18 green olives stuffed with pimento, chopped Description Rinse chicken and pat dry. Season with salt and pepper. Heat olive oil and add chicken, turning every 5 minutes til lifhgty browned on all sides. Add onion and cook 2 minutes or til softened. Add garlic, wine, tomatoes and rosemary. Add water to tomato juice to make 2 cups; bring to boil, reduce heat to low, cover and simmer 20 minutes. Add olives, cover and simmer 10 minutes. Remove chicken and boil til sauce is reduced to 3 cups. Serve over chicken. Time Difficulty (1-5) 1 Notes Image