Chicken with Rosemary Red Bell Peppers and Olives
Preparation 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.
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
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