This dish is extremely flavorful and it smells up the whole house nicely. It's good for you and doesn't take long to make. Which I know a lot of you enjoy since life keeps us so busy!
4-6 Boneless Skinless Chicken Breasts
1 large red bell pepper, sliced
1 large red onion, sliced
2-3 cloves garlic, sliced thinly
Handful of Kalamata olives (you can use black cured olives)
1 & 1/4 cups of Homemade chicken stock (store bought low-sodium is ok)
Handful Fresh Parsley
Pinch of Crushed red pepper flakes (optional)
salt and pepper to taste
2 large roma tomatoes, scoop the center out and dice
Brown rice cooked in chicken stock
Flour for dredging
You want to chop up all your veggies first and set aside on a cutting board. Heat some olive oil in a frying pan. Dredge the chicken breast in flour and cook until nice and golden brown on each side. About 2-3 minutes per side. Longer if using thicker breasts. You don't have to fully cook, you will be adding the chicken back in later. Place the chicken on a dish and set aside.
Add in the peppers and onions, a little salt and crushed red pepper. Saute' until nice and soft. Next add in the garlic until light and golden in color. Now pour in the chicken stock stirring any brown bits that are in the bottom of the pan. Bring to a slight boil, add in the tomatoes, olives and parsley. Give it a good stir. Place the chicken back in the pan and bring to a simmer. Cook another 10 minutes or until the sauce starts to get thicker.
Before serving taste for any added salt or pepper, maybe more parsley. Serve over macaroni or rice. Some nice crusty bread to sop up all the juices. Enjoy!
Copyright © 2013 Salvo-lutions by, Dana Salvo
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