Chicken With Bell Pepper And Olives ingredients:
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. Sauté 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.
Serves 2; can be doubled.
Source: THEGUTSYGOURMET.NET
