Chicken Breasts with Nicoise Olives, Onions and Garlic

What's for dinner? I just put a package of frozen fresh boneless, skinless chicken breasts on the counter to thaw for tonight's dinner. I was looking through my files to brainstorm ideas for dinner and saw this delicious version that uses caramelized onions and garlic paired with small Nocoise olives to bring out the best in the chicken. I don't currently have Nicoises Olives on hand, I do have Kalamta, and although not packed in brine, it's a good enough substitution for me because I'd have to drive about 30 minutes to the nearest store that carries them!  I always substitute ingredients though;  Remember, I use recipes as 'guides' and then play with my food.  I hope you do too.

Chicken With Nicoise Olives, Onions and Garlic

4 boneless, skinless chicken breasts (flatten a bit to even for cooking)
2 large yellow onions, sliced 
3 T fresh, barely chopped garlic (about 20 small garlic cloves - that's cloves, not bulbs!)
1 c dry white wine (or chicken broth)
1/2 cup Nicoises Olives

Cook the chicken in a bit of oil in a skillet on the stove top over high heat until pretty golden brown (not all the way done).  If they are flattened uniformly this can be about 3 minutes per side.  Remove to a platter and keep warm.  In the same skillet, add onions and garlic.  Scraping the chicken bits from the bottom of the pan, stir with a spatula constantly and cook until lightly browned. Add wine, bring to a boil then reduce heat barely medium.  Cover, but stir frequently to prevent burning. Cook for 15 minutes or until softened and browned.

Return chicken to the skillet and add olives.  Stir.  Cover and cook for 3 to 5 minutes, or until chicken is cooked through.  Serve.Print Friendly and PDF