Venetian chicken

This article has not been rated yet.


5 min


4 servings with leftovers

* PLUS Cooking time: 16 minutes


  • 6 skinless, boneless chicken breasts
  • 1 tbsp butter
  • 1 1/2 cups dry white wine
  • 2 tsp dried basil
  • 6 garlic cloves , minced
  • 1 tbsp capers , drained
  • 2 large ripe tomatoes
  • 12 pitted or pimento-stuffed green olives


  • Trim any fat from chicken. Melt butter in a large wide saucepan set over medium-high heat. When bubbly, add chicken. Cook until golden-tinged, from 3 to 4 minutes per side. Pour wine into pan. Using a wooden spoon, scrape up brown bits from pan bottom into sauce to add flavour. Stir in basil, garlic and capers. Reduce heat to medium-low.
  • Meanwhile, coarsely chop tomatoes. Cut pitted olives in half or thickly slice pimento-stuffed olives. Stir into sauce. Continue cooking, uncovered, stirring often and turning chicken over occasionally, until tomatoes are soft, from 10 to 12 more minutes.
  • Before serving, reserve 2 breasts and about 1 cup (250 mL) sauce as base for another meal. Spoon into a large freezer bag, seal and refrigerate up to 3 days or freeze up to 1 month. Serve remaining chicken and sauce with rice or couscous. Use leftovers to make a hot chicken sandwich.

Nutrition (per serving)

  • Calories
  • 206,
  • Protein
  • 31.2 g,
  • Carbohydrates
  • 3.4 g,
  • Fat
  • 5.2 g,
  • Fibre
  • 1.2 g,
  • Sodium
  • 394 mg.

Chicken breasts are staples for rush-hour dinners. Bathed in aromatic Italian flavours, this speedy dinner and the delicious sandwiches you can whip up the following day from leftovers are sure to be favourites with your family.

Tomorrow’s meal

Heat sauce and chicken in a small saucepan or in the microwave. Slice 2 kaiser rolls in half lengthwise. Place a chicken breast on each bottom bun. Pour hot sauce overtop. Add sautéed mushrooms and thin slices of your favourite cheese, if you like. Cover with top buns.