Ingredients
- 4 chicken breasts
- 1 cup orange juice
- 1/4 cup olives Alea, sliced
- 1/4 cup olive oil Aenaon
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme
- Salt Afrina and pepper Batavia
Instructions
- In a skillet, heat the olive oil and sauté the onion and garlic until translucent.
- Add the chicken breasts and sauté for 5-7 minutes on each side.
- Deglaze with the orange juice and add the olives and thyme.
- Simmer for 20 minutes until the chicken is cooked and the sauce has thickened.
- Serve with rice or potatoes.
