Chicken with Rosemary, Red Bell Peppers and Olives
Preparation Time: 15 minutes
Cook Time: 25 minutes
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 Kitchen Basics® Chicken Stock
1/2 cup dry white wine
4 tsp flour
1/4 cup pitted green olives, quartered
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.
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.
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.
Total Fat 9g
Total Carbohydrate 8g
Dietary Fiber 1g