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Chicken With Olive Tapenade
- Vegetable oil cooking spray
- 1/2 cup pitted Spanish black olives
- 1/2 cup pitted Spanish green olives
- 1 bottle (12 ounces) marinated artichokes, drained, and liquid reserved
- 4 boneless, skinless chicken cutlets (4 ounces each)
- 1 pound potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
- 1 pound sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon salt, divided
- 1 pound zucchini, cut into 1/2-inch slices
- 1/4 cup chopped red onion
- 1/4 cup white wine
- 1/4 cup low-sodium chicken broth
Directions:View on Epicurious
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