Recipe by: Valy Nurit

Serves: 4

Source: Family Recipe



  • 600g chicken breast fillet, skin on
  • 250ml white wine
  • Provence herbs
  • 3 cloves garlic, crushed
  • ½ cube of beef broth in 1 glass of water
  • 100g green olives
  • 100g mushrooms (optional)
  • 4 tsp Maizena (corn starch)
  • Olive oil


  • Season the chicken breast with salt and pepper
  • Heat a pan and add olive oil and butter on high heat. Add chicken skin side down first and fry until golden brown.
  • Add crushed garlic and herbs, and allow to brown a little more.
  • Add maizena and mix well.
  • Add white wine and broth (about a cup) and simmer for about 10 mins, until sauce thickens.
  • Add olives and mushrooms. Cover and cook for 20 or 30 minutes on low heat.
  • Serve

Download PDF version here: french-white-wine-and-green-olives-chicken-valy-nurit