Chicken with Rosemary and Red Peppers

Chicken with Rosemary and Red Peppers
Chicken with Rosemary and Red Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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