Chicken Saute With Olives And Plum Tomatoes Recipe
Servings: 2
Ingredients
- 2 1/2 Tbsp. extra virgin olive oil
- 2 x boneless skinless chicken breast halves (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. minced fresh marjoram
- 1 x yellow bell pepper thinly sliced
- 5 x garlic cloves chopped
- 1 1/2 c. diced seeded plum tomatoes
- 1/4 c. coarsely-minced pitted Kalamata or possibly other brine-cured black olives
Directions
- Heat 1 1/2 Tbsp. oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 Tbsp. marjoram. Add in to skillet; saute/fry till golden brown, about 4 min per side. Transfer chicken to plate.
- Add in 1 Tbsp. oil to skillet. Add in bell pepper; saute/fry 2 min. Add in garlic; saute/fry 1 minute. Add in tomatoes; saute/fry till juices are released, about 3 min. Stir in olives and 2 Tbsp. marjoram.
- Return chicken to skillet. Reduce heat to medium-low, cover, and simmer till chicken is cooked through, about 2 min. Season with salt and pepper.
- This recipe yields 2 servings;
- can be doubled.
- Comments: Spoon some of the sauce over noodles which have been tossed with Parmesan cheese; serve with a salad of balsamic-dressed mesclun and with crusty bread. Almond cookies and grapes are a simple finale.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 2 servings | |
| Calories 235 | |
| Calories from Fat 158 | 67% |
| Total Fat 17.86g | 22% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 38mg | 2% |
| Potassium 424mg | 12% |
| Total Carbs 7.69g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.84g | 2% |
| Protein 12.29g | 20% |
