Chicken Oliver

1. Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.

2. Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.

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Nutrient	Quantity
Total fats	47.1894 g
Protein	5.8635 g
Carbohydrates	16.9922 g
Energy	491.1288 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6737 g
Water	216.6661 g
Aspartic acid	0.7409 g
Calcium, Ca	28.4874 mg
Lutein + zeaxanthin	0.672 g
Fiber, total dietary	5.8635 g
Carotene, beta	101.279 g
Niacin	8.8566 mg
Vitamin A, RAE	389.633 g
Arginine	0.3985 g
Riboflavin	0.5184 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1788 g
Fatty acids, total saturated 20:1	0.057 g
Glutamic acid	1.6783 g
Sodium, Na	27.4952 mg
Fatty acids, total saturated 16:1 undifferentiated	1.033 g
Total lipid (fat)	47.1894 g
Manganese, Mn	0.6044 mg
Proline	0.278 g
Fatty acids, total saturated 16:0	12.3246 g
Fatty acids, total saturated 8:0	0.6755 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.2292 g
Choline, total	11.6434 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1515 g
Fatty acids, total polyunsaturated 18:1 t	1.6923 g
Sugars, total	5.4738 g
Serine	0.3635 g
Fatty acids, total saturated 10:0	1.4355 g
Fatty acids, total saturated 18:0	5.6754 g
Vitamin B-6	0.7207 mg
Selenium, Se	14.0913 g
Ash	1.7907 g
Vitamin D	40.8234 IU
Fatty acids, total saturated 18:1 undifferentiated	11.5814 g
Pantothenic acid	3.4937 mg
Phenylalanine	0.2833 g
Beta-sitosterol	2.27 mg
Copper, Cu	0.3471 mg
Thiamin	0.0455 mg
Retinol	380.7925 g
Methionine	0.0901 g
Iron, Fe	1.1058 mg
Carbohydrate, by difference	16.9922 g
Phosphorus, P	274.713 mg
Folate, total	31.8735 g
Fatty acids, total saturated 4:0	1.8308 g
Alanine	0.4014 g
Cholesterol	122.0125 mg
Valine	0.3752 g
Fatty acids, total saturated 18:2 undifferentiated	1.05 g
Glycine	0.3481 g
Glucose (dextrose)	5.3978 g
Fatty acids, total saturated 14:0	4.2204 g
Zinc, Zn	2.4463 mg
Isoleucine	0.2913 g
Fatty acids, total saturated 12:0	1.4683 g
Fatty acids, total polyunsaturated	1.724 g
Leucine	0.4905 g
Fatty acids, total polyunsaturated 18:2 i	0.168 g
Vitamin A, IU	1447.7985 IU
Folate, DFE	31.8735 g
Tryptophan	0.0352 g
Vitamin C, total ascorbic acid	2.0271 mg
Phytosterols	0.154 mg
Fatty acids, total polyunsaturated 16:1 c	0.5454 g
Fatty acids, total polyunsaturated 18:1 c	9.635 g
Fatty acids, total saturated 20:0	0.0783 g
Fatty acids, total saturated 6:0	1.139 g
Campesterol	4.5359 mg
Tyrosine	0.2039 g
Vitamin B-12	0.0965 g
Vitamin K (phylloquinone)	4.0439 g
Fatty acids, total saturated	28.668 g
Histidine	0.145 g
Fatty acids, total monounsaturated	13.3014 g
Threonine	0.3332 g
Folate, food	31.8735 g
Fatty acids, total polyunsaturated 17:0	0.3178 g
Vitamin D (D2 + D3)	0.9072 g
Vitamin D2 (ergocalciferol)	0.9072 g
Vitamin E (alpha-tocopherol)	1.32 mg
Magnesium, Mg	48.5028 mg
Lysine	0.3544 g
Potassium, K	724.6972 mg
Cystine	0.0572 g
Fluoride, F	1.589 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.25 cup	0	0	0
Garlic	1.5 teaspoons	6.258	1.3885	0.021
Potato	3	0	0	0
Mushroom	0.5 pound	77.1108	15.3995	1.1113
Rosemary	0.5 teaspoon	0.4585	0.0724	0.0205
salt pepper	0	0	0	0
thyme	0.5 teaspoon	0.404	0.0978	0.0067
butter margarine	0.25 cup	406.8975	0.034	46.0299
pearl onion	1 cup	0	0	0
green pea	1 package	0	0	0
chicken breast half	6	0	0	0
olive	1 cup	0	0	0
pimiento green olive	1 cup	0	0	0
chicken stock salt broth	1 cup	0	0	0