Athenian Chicken and Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Very nice, light, greek chicken dish. Dietary Exchanges 1 Fat, 1/2 Vegetable, 6 Very Lean Meat. Ingredients:
1 1/2 lbs boneless skinless chicken breasts, 4 pieces |
1 tablespoon extra virgin olive oil |
1/2 cup chopped fresh onion |
1/4 medium green bell pepper, chopped, about 1/4 cup |
2 garlic cloves, minced |
3/4 cup reduced-sodium fat-free chicken broth |
2 tablespoons fresh lemon juice |
1 tablespoon fresh lemon peel, grated |
1 teaspoon ground oregano |
pepper (to taste) |
8 jumbo black olives, pitted, canned, sliced |
Directions:
1. Heat oil in a large pan and cook chicken until brown on both sides, about 5 minutes per side.
2. Add in the onion garlic and pepper and sauté until chicken is thoroughly cooked and vegetables are tender, about 5 minutes.
3. While chicken and vegetables are cooking, cook the broth, lemon juice, lemon peel, and oregano in a small pot; bring to a boil.
4. Continue cooking for about 5 minutes, broth should reduce down to about 1/2 cup.
5. Serve chicken topped with sauce and olives sprinkled on top.
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