Orange Glazed Chicken with Olives


  • 3 tablespoons unsalted butter
  • 1 1/2 pounds chicken breast, sliced into 1 1/2-inch chunks
  • 2 teaspoons rosemary, chopped
  • 1 1/4 cups orange juice
  • 1/4 cup Dijon mustard
  • 1 cup California Black Ripe Olives
  • 1/2 cup sun-dried tomatoes, chopped
  • Salt and pepper to taste


Heat 1 Tablespoon of butter in a large sauté pan over medium-high heat. Season chicken with rosemary, salt and pepper and place in pan. Cook over medium-high heat for 2-4 minutes, stirring occasionally until browned on all sides. Stir in orange juice and mustard and simmer for 3-4 minutes. Toss in California Ripe Olives and sundries tomatoes and remove from heat. Whisk in remaining butter and serve over rice, pasta or greens.