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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less.To go with the chicken, toss some greens with lemon vinaigrette, mix fresh chopped parsley into rice pilaf and cut a crusty load of bread into thick slices. Cantaloupe doused with sweet Marsala is a great finish. Ingredients:
2 large skinless boneless chicken breast halves. |
3 tablespoons chopped fresh rosemary |
2 tablespoons olive oil |
1 1/2 cups thinly slice bell peppers |
3 large garlic cloves, chopped |
1/3 cup pitted halved brine-cured black olives (such as kalamata) |
4 teaspoons balsamic vinegar |
Directions:
1. Sprinkle chicken with 1 1/2 teaspoons rosemary, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side. Using tongs, transfer chicken to plate.
2. Increase heat to medium-high. Add peppers to same skillet; sauté until wilted and beginning to brown, about 3 minutes. Add garlic and remaining 1 1/2 teaspoons rosemary; stir until fragrant, about 30 seconds. Mix in olives and vinegar. Return chicken and any accumulated juices on plat to skillet. Simmer until chicken is heated through, about 2 minutes. Season with salt and pepper.
3. Transfer chicken to plates. Spoon pepper mixture over and serve.
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