Tomato Olive Chicken

with fresh basil and garlic

Red ripe tomatoes, two kinds of olives, fresh basil and garlic transform boneless chicken breasts into celebratory dining. All in one skillet and in less than 10 minutes. Now that’s simple gourmet!

Serves 4  |  Cooks in 10 Minutes


1    to 1½ pounds boneless, skinless, thin-sliced chicken breast cutlets or chicken tenders 
1    pouch Red Fork® Skillet Sauce
Chopped fresh basil or parsley, for garnish


1.    Brown Chicken:  Season chicken with salt. Heat 1 Tbs. oil in 10 or 12-inch nonstick skillet over high. Add chicken; cook until golden brown, about 3 minutes. Flip and brown the other side, about 3 min more.
2.   Combine & Heat:  Pour Sauce over chicken.  Heat on low until sauce is warmed, about 2 min. Serve garnished with herbs.


Variation: Use cubed boneless skinless chicken and serve over cooked pasta.