Italian Chicken with MARIO OLIVES



  • 4 Skinless, Boneless Chicken Breasts

  • 2 Tbsp. Olive Oil

  • 1 Large Onion, halved and thinly sliced

  • 2 Cloves Garlic, minced

  • 3 Large Tomatoes, coarsely chopped

  • 1 Pkg. (6 oz.) MARIO BLACK OLIVES, pitted and sliced

  • 1 Tbsp. MARIO CAPERS, drained

  • 1/4 Tsp. Salt

  • 1/8 Tsp. Pepper

  • 1/4 Cup Dry Red Wine or Reduced-Sodium Chicken Broth

  • 2 Tsp. Cornstarch

  • 1/4 Cup Fresh Basil

  • 2 Cups Couscous, cooked


In a large skillet, heat 1 tablespoon olive oil over medium-heat and add chicken; cook for 4-5 minutes on each side or until chicken is tender and no longer pink. Remove and keep warm. For sauce, add the remaining olive oil, onion, and garlic to hot skillet. Cook and stir, 2 minutes. Add tomatoes, MARIO DELI-STYLE OLIVES, MARIO CAPERS, salt, and pepper to skillet. Bring to boil then reduce heat. Simmer, covered, for 3 minutes. Stir wine & Cornstarch; add to skillet. Cook until thick; pour over chicken.

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