Chicken with Rosemary, Red Bell Peppers and Olives
Preparation Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
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 Kitchen Basics® Chicken Stock
1/2 cup dry white wine
4 tsp flour
1/4 cup pitted green olives, quartered
Directions
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1. 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. |
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2. 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. |
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3. Mix stock 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. |
Calories 243
Total Fat 9g
Cholesterol 78mg
Sodium 597mg
Total Carbohydrate 8g
Dietary Fiber 1g
Protein 29g