Chicken With Tomatoes & Olives


By Shannon O'Donnell

I've written about my Mom being a prolific baker, but she also was quite a cook.  Most of her recipes have '60s and '70s roots...we're talking plenty of dishes that rotated around a 'can of soup' as a key ingredient...!  That kind of cooking is now rather dated, and my husband isn't big on mystery casseroles.  Yet this is one of those 'add a can of soup' creations that he actually likes.  My Mom created this one all on her own--I've never seen anything exactly like it anywhere else.  It was my brother's favorite growing up, so this one's for you, Shane!


*  4 boneless, skinless chicken breasts
*  1-2 T olive oil or butter
*  1/2 t salt & pepper
*  1/2 yellow onion, diced
*  1 clove garlic, minced
*  1/2 cup dry white wine
*  1 can cream of chicken or cream of mushroom soup
*  1/2 cup sour cream
*  10 oz jar of green olives with pimientos, coarsely chopped, and 'olive juice' reserved
*  12-15 cherry tomatoes, quartered
1)  In a large skillet, heat olive oil or butter over medium high heat.  Salt & pepper chicken, and brown chicken breasts on both sides, 5-7 minutes per side until nearly cooked through.  Remove chicken from pan.
2)  Add onions to the pan (add a titch more butter if needed), and soften over medium heat for 3 or 4 minutes.  Add garlic and cook another minute or two (be careful not to burn it...garlic burns easily).
3)  Add in wine to deglaze the pan...scrape up 'brown bits' from bottom of the pan, stirring with the wine.
4)  Add in soup and sour cream.
5)  Toss in olives and cherry tomatoes.  Add in juice from olive jar to taste...I use about 2 T of it.  Put chicken back in pan and simmer until cooked through, about 4 or 5 minutes.
Serve over brown rice or buttered egg noodles.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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