| 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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