Chicken Cutlets with Black Olives

Ingredients

• Four chicken cutlets
• One small onion
• 2 cloves garlic
• 1 cup black olives
• 1/2 can peeled tomatoes
• one zucchini
• 1 KNORR Vegetable bullion cube
• celery
• rosemary
• basil
• salt and pepper

Directions

Chop vegetables, black olives and garlic (large chop) Strip rosemary from stems if fresh Remove basil leaves from stems if fresh (If using dried herbs use less - fresh about 3 Tbsp., dried about 1 Tbsp. each) Cut herbs

Brown chicken cutlets, set aside

Saute celery, zucchini, onions and garlic Do not let garlic brown, it gets bitter

Add chicken back to pan Add rosemary, basil, salt and pepper to taste Add black olives Add 1/2 can tomatoes( squish to remove juice) Put 1 cube Knorr Vegetable Bullion (one cube makes 2 cups bullion) into one cup HOT water to dissolve. Add to pot

Simmer over low heat uncovered until chicken is done. About 15 minutes for small cutlets.

Serve with rice or noodles. ENJOY!

I use Knorr Vegetable bullion for everything, it has a wonderful flavor and goes well with all types of meat.

By Valery Leonard from Cranford, NJ