Easy Bistro Chicken


  • 2 tbsp. olive oil, divided
  • 6 (6 oz.) boneless, skinless chicken breasts
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup red wine vinegar
  • 1/4 cup sliced green olives
  • 1/4 cup capers
  • 1 tbsp. sugar
  • Dash of ground red pepper
  • 2 bay leaves
  • 6 oz. baby bella mushrooms, sliced
  • 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
  • 8 cups hot cooked macaroni or cavatappi*
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan.

Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add parsley and next 8 ingredients (parsley through tomatoes). Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley, if desired. 

*Note: Leave out the pasta to make this low-carb and gluten-free.

by The Savvy Kitchen