Poultry: Olive 03 by Recipe Cottage

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	Olive 03

		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 pepper 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.