Oregano Olive Chicken

By Totlxtc

Ingredients

• 1 * 1 broiler/fryer chicken (4 pounds), cut up and skin removed
• 1/4 * 1/4 teaspoon pepper
• 2 * 2 tablespoons olive oil
• 1/2 * 1/2 cup white wine or reduced-sodium chicken broth
• 1/2 * 1/2 cup chopped pimiento-stuffed olives
• 1/4 * 1/4 cup capers, drained
• 2 * 2 tablespoons minced fresh oregano
• 1 * 1 tablespoon minced fresh mint
• 1 * 1 tablespoon cider vinegar
• 2 * 2 garlic cloves, minced
• 1 * 1 teaspoon minced fresh thyme

Details

Servings 8

Preparation

Step 1

* Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet.
* Combine the remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to the pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Yield: 8 servings.


Nutrition Facts: 3 ounces cooked chicken with 2 tablespoons olive mixture equals 217 calories, 11 g fat (2 g saturated fat), 73 mg cholesterol, 370 mg sodium, 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.