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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1/4 cup minced shallots (about 3) |
1 1/2 teaspoons dried thyme |
1/2 teaspoon anchovy paste |
4 (4-ounce) skinned, boned chicken breast halves |
1/4 teaspoon black pepper |
2 tablespoons all-purpose flour |
2 cups diced red potato (about 8 ounces) |
1 cup (1-inch) cut green beans (about 4 ounces) |
1/2 cup dry white wine |
1/2 cup fat-free, less-sodium chicken broth |
1 teaspoon sugar |
1 (14 1/2-ounce) can italian-style stewed tomatoes, undrained |
4 garlic cloves, minced |
10 oil-cured or black olives, pitted and halved |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, thyme, and anchovy paste; sauté 2 minutes. Sprinkle chicken with pepper, and dredge in flour. Add chicken to pan, and sauté 2 minutes on each side. Add the potato and next 6 ingredients (potato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in olives; cover and simmer 15 minutes or until potato is tender.
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