How to make it

  • Boil the chicken breast with vegetables stock until it is tender and fully boiled, this should take about 10 minutes after boiling point. Save about 1/2 cup of the stock to add later to the chicken sauce.
  • Set aside to cool down and then shred the chicken it with a fork.
  • In a pan cook the onion and garlic in butter and oilve oil for about 5 minutes, stirring occasionaly.
  • Add the chicken, stir and add stock to deglaze the pan. Add olives, capers and tomato sauce and let cook for 5 minutes. If needed add more stock. Taste and add salt if needed.
  • Pour cream, stir and add parsley.
  • Ready to serve!

Reviews & Comments 3

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  • NPMarie 5 years ago
    IMI review
    My Style Chicken Puttanesca

    Here's another recipe to add to the "I Made It" group!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    mommyluvs2cook ate it and said...
    This was awesome!!! Mine wasn't as saucy as yours for some reason but I did do more chicken so that coulda been it. I did use about a cup veggie stock cause 2 tbs wasn't near enough to cook the chicken in and still there was barely half a cup of juice left over for the sauce. We all loved it so much...thank you!!
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  • mbelisle 8 years ago
    Sounds excellent - I'll have to try this one when I get home next week. Thanks!
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  • jkirk 8 years ago
    My family would love it with mashed potatoes, just like you made it.
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