California Chicken with Olives and Walnuts

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California Chicken with  Olives and Walnuts
California Chicken with Olives and Walnuts
4 Raley’s natural boneless, skinless chicken breasts
Sea salt and freshly ground pepper
1/2 cup flour
3 tbsp. butter, divided
1 cup chopped onion
3 cloves garlic, minced
1-1/2 cups chicken stock
1 cup Bogle Chardonnay
2 tbsp. white balsamic vinegar
1 6 oz. can large ripe olives, drained and halved
1/2 cup chopped walnuts, toasted
Chopped fresh rosemary and thyme

Prep: 20 minutes  Cook: 30 minutes  Serves: 4 

1. Season chicken with salt and pepper and dredge in flour.
2. Melt butter in a large skillet over medium-high heat. Add chicken and cook until well browned on both sides. Add onion and garlic; cook for 5 minutes more, stirring frequently. Remove and keep warm.
3. Add stock, wine and vinegar to skillet and bring to a boil. Continue to cook until mixture has reduced to a thin sauce. Place chicken back in skillet and cook until sauce is thickened. Add olives and cook for a few minutes more.
4. Sprinkle with walnuts and herbs and serve over rice, soft polenta or mashed potatoes.

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