Italian Chicken

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Italian Chicken





Lean chicken breasts help make short work of this Italian-inspired main
dish recipe. Easy and quick, it has black olives, capers, garlic, basil,
wine, olive oil, and tomatoes--some of the best Italian flavors. Serve
this flavorful skillet dinner to family and guests over rice, noodles,
or couscous





cook time:40min









Ingredients



4 skinless, boneless chicken breast halves (about 1 pound total)

2 tablespoons olive oil

1 large onion, halved and thinly sliced

2 cloves garlic, minced

3 large tomatoes, coarsely chopped

1/4 cup Greek black olives or ripe olives, pitted and sliced

1 tablespoon capers, drained

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup dry red wine or reduced-sodium chicken broth

2 teaspoons cornstarch

1/4 cup snipped fresh basil

2 cups hot cooked couscous















Directions:



Rinse chicken; pat dry. In a large skillet heat 1 tablespoon of the
olive oil over medium-high heat. Add chicken; cook for 4 to 5 minutes on
each side or until chicken is tender and no longer pink. Remove from
pan and keep warm.











For sauce, add the remaining olive oil, onion, and garlic to hot
skillet. Cook and stir for 2 minutes. Add the tomatoes, olives, capers,
salt, and pepper to skillet. Bring to boiling; reduce heat. Simmer,
covered, for 3 minutes. Stir together the wine or broth and cornstarch;
add to the skillet. Cook and stir until thickened and bubbly. Cook and
stir for 2 minutes more. Stir in basil. Pour sauce over chicken. Serve
with couscous. Makes 4 servings.

Read more: http://www.cooking-with-us.com/italianchicken.php#ixzz2yA3Pzckh