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Chicken with Rosemary and Red Peppers

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Ingredients

  • 1 1/2 lb boneless skinless chicken breast halves
  • 1/2 tsp sea salt
  • 1/4 tsp coarse grind black pepper
  • 1 tbsp olive oil
  • 1/4 c coarsely chopped pancetta
  • 2 red bell peppers, cut into thin strips (about 2 c)
  • 1/2 c thinly sliced shallots
  • 2 tbsp grated lemon peel
  • 2 tsp garlic powder
  • 2 tsp crushed rosemary
  • 1/2 c dry white wine
  • 1 c chicken stock
  • 4 tsp flour
  • 1/4 c pitted green olives, quartered

Details

Preparation

Step 1

Season chicken with salt and pepper. Heat oil in skillet on medium high heat. Add chicken, cook 5 minutes or until browned on both sides. Remove from skillet. Add pancetta, cook 2 minutes or until crisp. Remove from skillet.
Stir bell peppers, shallots, lemon peel, garlic powder and rosemary into skillet. Cook and stir 5 minutes or until vegetables are tender. Stir in wine. Reduce heat to low, simmer 2 minutes or until reduced by half.
Mix broth and flour. Add to skillet. bring to boil. Return chicken to skillet, cover. Simmer 8 minutes or until chicken is cooked through and sauce is slightly thickened. Sprinkle with olives and pancetta. Serve with orzo.

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