Search inside this book

Other edition(s)

Silver Palate Cook Book
By Julee Rosso, Sheila Lukins
Ebury Press - 1985
ISBN: 0852234759

Silver Palate Cookbook 25th Anniversary Edition
By Julee Rosso, Sheila Lukins
Workman Publishing Company - 2007
ISBN: 0761145974

The Silver Palate Cookbook
By Julee Rosso & Sheila Lukins
Doubleday (Australasian Edition) - 1985
ISBN: 0868241458

Silver Palate Cookbook 25th Anniversary Edition
By Julee Rosso, Sheila Lukins
Workman Publishing Company - 2007
ISBN:

Silver Palate Cookbook 25th Anniversary Edition
By Julee Rosso, Sheila Lukins
Workman Publishing Company - 2007
ISBN: 0761152385

The Silver Palate Cookbook (G K Hall Large Print Book Series)
By Julee Rosso, Sheila Lukins, Michael McLaughlin, Silver Palate (Shop)
G K Hall & Co - 1993
ISBN: 0816157642

The Silver Palate Cookbook

Chicken Marbella

Page 86

| Course Type: Main Courses

(3 reviews)
View photos (1)

Tags: easy chicken olives make ahead prunes vegetarian adaptable

Recipe Reviews

3rd February 2015

ajens

This is a very delicious recipe. Simple and easily adaptable. The work is all ahead. I halve the olives and chop the prunes because I like little bits in each bite. I have made this with tofu, just press to release extra water and then go ahead as written. And also with Gardein Scallopini which is a very good meatless chicken breast. For the vegetarian options you need to add a 1/2 cup of veggie broth because the protein wont release juices the way chicken would.

(edited 3rd February 2015) (0) comment (0) useful  

21st March 2011

bhnyc from New York, NY

This is the recipe that my Silver Palate Cookbook falls open to! It is tried and true and never fails to disappoint. It's one of my all-time favorite recipes to cook for a crowd, party or any day.

I love that it marinates overnight and can be served hot or at room temperature. While the recipe calls for lots of chicken, it can easily be halved. However, when I halve it, I always make all of the marinade and sauce. Sometimes I use half prunes and half dried apricots.

This is really good over buttered egg noodles with parsley, salt and pepper and with a side of string beans.

Fabulous!

(0) comment (3) useful  

5th January 2010

robing from Vancouver, BC

This recipe takes some pre-planning: you'll have to ensure that you have the semi-exotic ingredients, and then take time to marinate the chicken overnight. But once it's done, you'll see how worth it this recipe really is. I've only made it once, but have never, EVER forgotten it. Just waiting for the right opportunity to make it again, since it's a real party dish, served equally well hot or cold.

(0) comment (6) useful  

Login or register to add your own review of this recipe.