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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 teaspoons greek seasoning |
4 (6- to 8-ounce) boneless skinless chicken breasts |
2 tablespoons olive oil |
1 medium-size red bell pepper, chopped |
1 small onion, thinly sliced |
1/2 cup dry white wine |
1/2 cup chicken broth |
16 small pitted ripe black olives |
hot cooked rice |
chopped fresh flat-leaf parsley |
garnish: fresh flat-leaf parsley sprig |
Directions:
1. Combine first 3 ingredients; sprinkle evenly over chicken.
2. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 5 minutes on each side or until browned. Remove chicken.
3. Add bell pepper and onion to skillet; sauté 5 minutes or until tender. Stir in wine and broth, stirring to loosen particles from bottom of pan. Stir in olives. Return chicken to skillet.
4. Bring to a boil. Remove skillet from heat.
5. Bake, covered, at 350° for 30 minutes or until chicken is done. Combine rice and chopped parsley. Serve chicken over rice. Garnish, if desired.
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