2 boneless chicken breast halves with skin
2 teaspoons dried herbes de Provence or dried salad herbs**
2 tablespoons olive oil
3 cups red, yellow and/or green bell pepper strips
1/3 cup Kalamata olives, pitted, halved
3 large garlic cloves, minced
1/2 cup dry red wine
Using rolling pin, pound chicken to uniform 1/2-inch thickness. Sprinkle with herbs
and salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add
chicken, skin side down; cook until brown, about 3 minutes per side. Transfer to
plate.
Add peppers to same skillet. Sautι over high heat 3 minutes. Add olives and garlic
and stir 1 minute. Add wine and boil 1 minute, stirring up any browned bits.
Return chicken and any accumulated juices to skillet. Cover, reduce heat to
medium-low and simmer until chicken is cooked through, about 3 minutes. Season
with salt and pepper and serve.
**Look for the herbes de Provence in the spice aisle at the market.
Serves 2; can be doubled.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection |