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Chicken and Olives

2 pieces boneless skinless chicken ore more
3 cups. water
3 tsp. beef bouillon or 3 cups beef broth
14-16 oz can whole black olives
2 tsp. basil (or to taste)
2 tsp. oregano (or to taste)
1 bay leaf
3 Tbsp. flour
4 Tbsp. butter
1 Tbsp. olive oil
2-3 cloves minced garlic

Cut chicken into pieces. We usually cut the pieces based on the
size of pasta/noodles we will be serving. Larger for fettuccine,
smaller for rice. But it doesn't really matter. One or two-bite
sized is good. Open olives, rinse well, drain.

Heat butter and olive oil on med-high in large skillet with a lid.

When butter is melted, add garlic. Saute the garlic for a few
minutes, then add the chicken. Cook until chicken is golden brown.

While cooking chicken, prepare water: put bullion in and heat in
microwave 3 min on high (or until boiling).

Add flour to chicken in skillet, cook for 2 minutes and then add
water with bullion, oregano, bay leaf, pepper. Cover with lid,
turn heat down and simmer for 20 minutes. Remove bay leaf, add
olives, and simmer for another 10 minutes.

Serve over or with noodles, pasta, or rice.


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