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Chicken & Green Olives with Apricot Shallot Wine Sauce

Karen K. of Quincy, CA was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this easy weeknight meal that utilizes the much loved sweet-savory combination.

Servings 4
Total Time: 30 minutes
Servings: 4
Total Time: 30 minutes


  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 14 ounces Just Bare Skinless Chicken Breast Tenders
  • Coarse salt and freshly ground pepper to taste
  • 3/4 cup thinly sliced shallots
  • 3/4 cup dry white wine
  • 1/2 cup apricot jam
  • 3/4 cup pitted green olives

Nutrition Facts

Servings 4

Amount Per Serving
Calories 330 Calories from Fat 28
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 10%
Trans Fat 0g 10%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 7%
Total Sugars 21g
Protein 25g
Calcium 5%Iron 9%
Vitamin C 10%Vitamin A 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Heat oil and butter in large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken about 10 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F. Remove from pan to plate; set aside.
  2. Meanwhile, add shallots to skillet. Sauté 4 minutes or until golden brown and tender. Stir in wine to deglaze the pan.
  3. Stir in jam; cook and stir until well combined and bubbling. Return chicken to pan with olives. Cook and stir until hot. Serve chicken with olives and sauce.


Just Bare® Hand-Trimmed Boneless Skinless Chicken Breasts or Just Bare® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just Bare® Hand-Trimmed Boneless Skinless Chicken Breast Tenders.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.


A full-bodied white wine, like Chardonnay, would be a good choice for this sweet-savory sauce.

You can substitute other jams or preserves you might have on your pantry shelf for the apricot preserves. Try fig, plum, or orange marmalade.