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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


  • 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


  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.