| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Cklive17 | 1 | servings | |
INGREDIENTS
| 4 | Skinless boneless chicken breast halves; about 5 ounces each | |
| 4 | ts | Dried mixed herbs de Provence |
| 4 | tb | Fruity olive oil |
| 6 | c | Mixed-color bell pepper strips |
| 6 | lg | Garlic cloves; finely chopped |
| 1 | c | Red or white wine |
| 2/3 | c | Pitted and halved meaty black olives such |
| ; as Gaeta |
INSTRUCTIONS
Use the heel of your hand to flatten chicken into more or less even 1/2-inch thickness. Sprinkle both sides with herbes de Provence and season with salt and pepper. In a large skillet, heat 1 tablespoon oil. Add chicken and saute over medium to medium high heat until well-browned on both sides and almost cooked through, about 5 minutes. Remove to plate, leaving drippings in pan. Add remaining oil to pan. Add peppers and cook, stirring until they begin to soften and brown, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add wine, bring to a boil, and cook, stirring up any brown bits, for 30 seconds. Return chicken and any accumulated juices to pan, reduce heat to medium-low, and simmer, partially covered, until chicken is cooked through, about 3 minutes. Add olives and heat through, about 1 minute. Converted by MC_Buster. Per serving: 546 Calories (kcal); 6g Total Fat; (10% calories from fat); 110g Protein; 6g Carbohydrate; 274mg Cholesterol; 310mg Sodium Food Exchanges: 0 Grain(Starch); 15 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9308 Converted by MM_Buster v2.0n.
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