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Chicken with Rosemary Red Bell Peppers and Olives

Prep Time: 15 minutes

Cook Time: 25 minutes

Makes 6 servings.

This one-skillet chicken dish includes flavorful pancetta, bell peppers and olives. It's good enough for company, yet easy enough for a weeknight dinner.

Ingredients

  1 1/2 lbs boneless skinless chicken breast halves

  1/2 tsp McCormick® Gourmet Collection Sicilian Sea Salt

  1/4 tsp McCormick® Gourmet Collection Black Pepper, Coarse Grind

  1 Tbs olive oil

  1/4 cup coarsely chopped pancetta

  2 red bell peppers, cut into short thin strips (about 2 cups)

  1/2 cup thinly sliced shallots

  2 Tbs grated lemon peel

  2 tsp McCormick® Gourmet Collection Garlic Powder

  2 tsp McCormick® Gourmet Collection Rosemary, Crushed

  1 cup chicken broth

  1/2 cup dry white wine

  4 tsp flour

  1/4 cup pitted green olives, quartered

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Directions

Season chicken with sea salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Remove chicken from skillet. Keep warm. Add pancetta to skillet; cook and stir 2 minutes or until crisp. Remove from skillet.

Stir bell peppers, shallots, lemon peel, garlic powder and rosemary into skillet. Cook and stir 5 minutes or until vegetables are tender. Stir in white wine. Reduce heat to low; simmer 2 minutes or until reduced by half.

Mix broth and flour until well blended. Add to skillet. Bring to boil. Return chicken to skillet. Simmer, covered, 8 minutes or until chicken is cooked through and sauce is slightly thickened. Sprinkle with olives and pancetta. Serve with cooked orzo, if desired


Nutrition Information