YUM-YUM! This recipe was sooo good,
I ate it before I could take a picture!
Description: This refreshing chicken makes a great summer meal. I love the flavor of the peppers with the chicken.
YIELD: 4-6 servings
TIME: N/A
NUTRITIONAL INFO: N/A
TAGS: Chicken, Dinner, Healthy, Peppers, Garlic
INGREDIENTS:
• 1 pound chicken breasts (4 ounces each)
• 1 tablespoon extra-virgin olive oil
• ½ onion, diced
• ½ cup sweet bell pepper, diced (red or yellow)
• 3 cloves garlic, pressed or minced
• ½ cup dry white wine or chicken broth
• 1 can diced tomatoes (Italian style)
• ¼ cup pitted black olives, sliced
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 3 tablespoons chopped fresh basil
DIRECTIONS:
1. Spray a large non-stick skillet with cooking spray and place over medium-high heat. Add the chicken breasts to the pan, and turn when chicken is golden brown (about 4 minutes). Brown the second side, cover and cook for another 5 minutes, or until no longer pink inside and the juices run clear. Remove from the pan, cover and keep warm.
2. Heat the oil in the same pan. Add the onion, sweet pepper and garlic. Cover and cook for 2 minutes, or until softened. Add the wine or chicken broth, 1 tablespoon at a time if needed to avoid scorching. Add the diced tomato, olives, salt, pepper and remaining wine or chicken broth. Bring to a boil. Lower the heat to a simmer. Reduce, uncovered, for 3 to 4 minutes, or until the sauce has thickened slightly.
3. Return the warm chicken to the pan and coat with the sauce. Add the basil at the end and stir into the sauce.
