Chicken with Olives
Maria
ingredients
- 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
- 2 Tbsp. olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 15-oz. can crushed tomatoes
- 1 5.75oz. jar sliced pitted green olives, drained
- 1 2.25-oz. can sliced pitted ripe olives, drained
- 2 Tbsp. capers, drained
- 2 Tbsp. finely shredded lemon peel
- 1 tsp. dried oregano, crushed
- 3 Tbsp. snipped fresh Italian (flat-leaf) parsley
directions
- 1
1. In large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
- 2
2. Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink (170 degrees F).
- 3
3. To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley. Makes 4 servings.
Source: Maria
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