Go Back
–+ servings
Print
Chicken with Black Olive Tapenade

Chicken with Black Olive Tapenade

Chicken with Black Olive Tapenade - a scrumptious dinner idea the whole family will love!

Course: Main
Cuisine: French, Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

  • 500 gms – 1.1 lbs. chicken tenderloins
  • 40 gms – 3 tbsp butter
  • 100 ml – a little less than ½ cup white wine
  • 60 ml – ¼ cup Cognac
  • Juice of ½ a lemon
  • 2 sage leaves
  • 1 tsp rosemary
  • 1 tsp fresh thyme optional
  • ½ cup chicken stock
  • 3 tbsp black olive tapenade click here for the recipe
  • Salt to taste

Instructions

  1. Put the butter in a pot, add the sage leaves and rosemary to it.  Put it on the fire and let the butter melt.
  2. Add the chicken tenderloins and lemon juice and sauté for a couple of minutes.
  3. Now add the chicken stock, white wine and Cognac, put the fire to low and let it cook until the chicken is cooked through.
  4. When the chicken is ready, add the black olive tapenade to it.
  5. Adjust with salt and stir well.
  6. Serve warm with some buttered potatoes (or mash) on the side.