Directions:
- Rinse chicken; pat dry. In a large skillet heat 1 tablespoon of the olive oil over medium-high heat. Add chicken; cook for 4 to 5 minutes on each side or until chicken is tender and no longer pink. Remove from pan and keep warm.
- For sauce, add the remaining olive oil, onion, and garlic to hot skillet. Cook and stir for 2 minutes. Add the tomatoes, olives, capers, salt, and pepper to skillet. Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Stir together the wine or broth and cornstarch; add to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in basil. Pour sauce over chicken. Serve with couscous. Makes 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.63 Kcal (1439 kJ) | ||
| Calories from fat | 107.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.93g | 18% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 714.35mg | 30% | |
| Potassium | 775.85mg | 17% | |
| Total Carbs | 30.13g | 10% | |
| Sugars | 5.76g | 23% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 27.89g | 56% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 0.1mg | 1% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 83.96 Kcal (352 kJ) | ||
| Calories from fat | 26.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 18% | |
|---|---|---|---|
| Cholesterol | 16.34mg | 22% | |
| Sodium | 174.54mg | 30% | |
| Potassium | 189.56mg | 17% | |
| Total Carbs | 7.36g | 10% | |
| Sugars | 1.41g | 23% | |
| Dietary Fiber | 0.86g | 14% | |
| Protein | 6.81g | 56% | |
| Vitamin C | 5.5mg | 38% | |
| Calcium | 13.3mg | 5% | |
* 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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