Chicken in Olive-Wine
Sauce
Ingredients:
2 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tbsp. chopped fresh rosemary OR 1 tsp. dried rosemary leaves,
crumbled.
4 boneless, skinless chicken breast halves, (about 1+1/4 lbs.)
1/2 cup pimento-stuffed spanish olives
1/2 cup dry red wine OR Chicken broth
1 cup seasoned croutons
1 tbsp. chopped fresh parsley
PREP: 10 mins. COOK: 25 mins.
1. Cook bacon, onion, garlic, and rosemary
over medium-high heat about 8 minutes, stirring occasionally,
until bacon is crisp. Remove bacon with slotted spoon. Set
aside.
2. Add chicken to skillet. Cook about 5 minutes, turning frequently,
until chicken is browned. Add olives, wine/broth, and bacon.
Cover and cook about 12 minutes or until juice of chicken
is no longer pink when centers of thickest pieces are cut.
3. Place chicken on serving platter; sprinkle with croutons
and parsley.
Nutritional Information :: per serving
- Servings: 4
- Calories: 270
- Protein: 34g
- Fat: 9g
- Sodium: 620mg
- Carbs: 9g
- Fiber: 1g
- ECC = 8g
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