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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wipe chicken dry, season them with salt and pepper, and dip lightly in flour. | 2. In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil. | 3. Add onion and let it cook slowly until it is golden. | 4. Add white wine, scraping up meat bits to incorporate, cover and cook until this is reduced by about half; about 20 minutes. Add tomatoes, garlic, and parsley, cook about 5 minutes to heat thoroughly. | 5. DO NOT OVER-COOK at this point—tomatoes should be firm. | 6. Just before serving, add a dozen pitted black olives. | 7. Serve topped with sauce or with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
salt black pepper			ground	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
white wine	3/4	cup		-	-	-	-
tomato	4		peeled seeded chopped	113.16	25.092	5.904	0.9840000000000001
garlic clove	1		chopped mashed	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
black olive	12		pitted sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.