Zesty Chicken with Shallots, Capers and Olives
- Number of Servings: 6
Ingredients
1 lb thin sliced skinless boneless chicken breasts1 tsp dried rosemary, crumbled1/2 tsp salt1/2 tsp coarsely ground black pepper2 tsp olive oil2 shallots, chopped1/2 C each red, green bell pepper1 T capers, drained1 8 oz can black olives, chopped3 T Seasoned Rice Vinegar1/4 C Apple Cider Vinegar4 C canned diced tomatoes in their juice1/4 C dehydrated onions1/4 C chopped fresh basil
Sprinkle the chicken with rosemary, salt and pepper.
Heat large nonstick skillet then add oil and heat over medium high heat. Saute chicken until browned and cooked through, about 4 minutes on each side; transfer to a plate. Add the shallots, peppers, olives, capers and cook about 1 minute, or until shallots are soft. Stir in vinegars; contnue to cook until vinegar evaporates, about 30 seconds. Add tomatoes, and onion. Simmer uncovered until the sauce thickens slightly; about 8 minutes. Stir in the basil. Return chicken to the skillet and cook about 1 minute longer to heat through.
Number of Servings: 6
Recipe submitted by SparkPeople user ONERN2GO.
Heat large nonstick skillet then add oil and heat over medium high heat. Saute chicken until browned and cooked through, about 4 minutes on each side; transfer to a plate. Add the shallots, peppers, olives, capers and cook about 1 minute, or until shallots are soft. Stir in vinegars; contnue to cook until vinegar evaporates, about 30 seconds. Add tomatoes, and onion. Simmer uncovered until the sauce thickens slightly; about 8 minutes. Stir in the basil. Return chicken to the skillet and cook about 1 minute longer to heat through.
Number of Servings: 6
Recipe submitted by SparkPeople user ONERN2GO.
Nutritional Info Amount Per Serving
- Calories: 141.3
- Total Fat: 4.9 g
- Cholesterol: 6.8 mg
- Sodium: 1,109.0 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 3.6 g
- Protein: 5.5 g
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