Chicken Sauté with Olives and Plum Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Spoon some of the sauce over noodles that have been tossed with Parmesan cheese; serve with a salad of balsamic-dressed mesclun and with crusty bread. Almond cookies and grapes are a simple finale. Ingredients:
2 1/2 tablespoons olive oil |
2 6-ounce skinless boneless chicken breast halves |
3 tablespoons chopped fresh marjoram |
1 yellow bell pepper, thinly sliced |
5 garlic cloves, minced |
1 1/2 cups seeded diced plum tomatoes |
1/4 cup coarsely chopped pitted kalamata or other brine-cured black olives |
Directions:
1. Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 tablespoon marjoram. Add to skillet; sauté until golden, about 4 minutes per side. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper; sauté 2 minutes. Add garlic; sauté 1 minute. Add tomatoes; sauté until juices are released, about 3 minutes. Stir in olives and 2 tablespoons marjoram. Return chicken to skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper.
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