Chicken Breast Veracruz

By Beido

Ingredients

• 4 (5-oz) sauteed chicken-breast halves
• 1/3 c. diced onion
• 2 t. chopped garlic
• 1/2 c. chicken stock
• 1 (14.5 oz) can sliced tomatoes with chipotle chiles, undrained
• 10 pimiento-stuffed green olives, sliced (1/2 c.)
• 1/2 t. dried Mexican oregano
• 1/4 t. black pepper
• 1/3 c. chopped cilantro

Preparation

Step 1

Place skillet with drippings over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion starts to soften. Add stock; bring to a boil. Boil 2 minutes or until reduced by half. Stir in tomatoes, olives, oregano, and pepper and simmer 2-3 minutes, until sauce thickens. Remove skillet from heat and stir in cilantro. Spoon over warm chicken breasts.