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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This sounds like a nice healthy weeknight meal. Found this in a bridgeclub cookbook. Ingredients:
3/4 teaspoon dried oregano |
1/2 teaspoon cayenne |
1/2 teaspoon fresh ground pepper |
6 boneless skinless chicken breast halves |
1 1/2 tablespoons olive oil |
6 1/2 tablespoons butter, chilled and divided |
1/2 cup onion, chopped |
2 teaspoons garlic, minced |
1 1/4 cups tomatoes, peeled, seeded and chopped |
1/2 cup chicken broth |
16 -18 kalamata olives, pitted and sliced |
salt & fresh ground pepper |
Directions:
1. In a small bowl, combine oregano, cayenne, and 1/2 tsp pepper and rub into both sides of chichen breasts.
2. Cover and let stand 30 minute
3. In a large, heavy skilet, heat olive oil and 1 1/2 Tbs of the butter over med heat.
4. Add chicken and cook until golden, about 5 min per side.
5. Transfer to platter and cover with foil to keep warm.
6. In a med skillet, melt 2 Tbsp of the butter over med heat. Add onions and cook 5 minute.
7. Add garlic and tomatoes and cook 2 minute
8. Add chicken broth and olives and cook 5 min, stirring occasionally.
9. Season with salt and pepper to taste. Stir in remaining 3 Tbsp butter, 1 Tbsp at a time.
10. Spoon sauce over chicken and serve.
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