Chicken with Rosemary and Red Bell Peppers

By khojnicki

Ingredients

• 1 1/2 lb boneless skinless chicken breast halves
• 1/2 tsp Sicilian 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 short thin strips
• 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 broth
• 4 tsp flour
• 1/4 c pitted green olives, quartered

Preparation

Step 1

Season chicken with sea salt and pepper. Heat oil in skillet on medium high heat. Add chicken, cook 5 mins or until browned on both sides. Remove from skillet. Add pancetta, cook 2 mins or until crisp. Remove from skillet.

Stir bell peppers, shallots, lemon peel, garlic powder and rosemary into skillet. Cook and stir 5 mins or until vegetables are tender. Stir in wine. Reduce heat to low, simmer 2 mins or until reduced by half.

Mix broth and flour. Bring to a boil. Return chicken to skillet, cover. Simmer 8 mins or until chicken is cooked through and sauce is slightly thickened. Sprinkle with olives and pancetta. Serve with orzo is desired.