Directions:
- Chop 2/3 olives and set aside.
- Heat oil and 1/2 butter in a wide pan and cook chicken until browned.
- Add the stock and water.
- Then add the chopped olives, lemon slices and mixed herbs.
- Cover and simmer gently for 20 minutes or until chicken is cooked through.
- Transfer chicken from pan and keep warm.
- Add parsley and remaining whole olives to pan.
- Bring to boil and boil sauce until reduced by half.
- Cut the butter into small pieces and whisk into the sauce.
- Stir in the honey and season to taste with pepper.
- Pour sauce over chicken to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2518.16 Kcal (10543 kJ) | ||
| Calories from fat | 1642.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 182.54g | 281% | |
|---|---|---|---|
| Cholesterol | 970.08mg | 323% | |
| Sodium | 1600.8mg | 67% | |
| Potassium | 2120.24mg | 45% | |
| Total Carbs | 15.73g | 5% | |
| Sugars | 11.2g | 45% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 191.05g | 382% | |
| Vitamin C | 49.4mg | 82% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 10.9mg | 60% | |
| Calcium | 162.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 196.88 Kcal (824 kJ) | ||
| Calories from fat | 128.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.27g | 281% | |
|---|---|---|---|
| Cholesterol | 75.85mg | 323% | |
| Sodium | 125.16mg | 67% | |
| Potassium | 165.77mg | 45% | |
| Total Carbs | 1.23g | 5% | |
| Sugars | 0.88g | 45% | |
| Dietary Fiber | 0.19g | 10% | |
| Protein | 14.94g | 382% | |
| Vitamin C | 3.9mg | 82% | |
| Iron | 0.8mg | 60% | |
| Calcium | 12.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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