Directions:
- Heat oil in large skillet over medium-high heat. Add shallots, garlic and oregano and saute until shallots are tender, about 5 minutes.
- Season chicken. Add chicken, skin side down, to skillet and saute until skin browns, about 5-6 minutes. Turn chicken over. Add tomatoes, red wine and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 7-8 minutes. Mix in cheese and olives. Return chicken to sauce and simmer until heated through, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 862.75 Kcal (3612 kJ) | ||
| Calories from fat | 445.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.48g | 76% | |
|---|---|---|---|
| Cholesterol | 208.5mg | 69% | |
| Sodium | 1963.98mg | 82% | |
| Potassium | 1347.51mg | 29% | |
| Total Carbs | 47.59g | 16% | |
| Sugars | 15.66g | 63% | |
| Dietary Fiber | 7.96g | 32% | |
| Protein | 54.9g | 110% | |
| Vitamin C | 20.6mg | 34% | |
| Iron | 4.9mg | 27% | |
| Calcium | 331.5mg | 33% | |
| Amount Per 100 g | |||
| Calories | 158.55 Kcal (664 kJ) | ||
| Calories from fat | 81.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.09g | 76% | |
|---|---|---|---|
| Cholesterol | 38.31mg | 69% | |
| Sodium | 360.92mg | 82% | |
| Potassium | 247.63mg | 29% | |
| Total Carbs | 8.74g | 16% | |
| Sugars | 2.88g | 63% | |
| Dietary Fiber | 1.46g | 32% | |
| Protein | 10.09g | 110% | |
| Vitamin C | 3.8mg | 34% | |
| Iron | 0.9mg | 27% | |
| Calcium | 60.9mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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