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Ingredientes
- 4 x Skinless boneless chicken breast halves, about 5 ounces each
- 4 tsp Dry mixed herbs de Provence
- 4 Tbsp. Fruity extra virgin olive oil
- 6 c. Mixed-color bell pepper strips
- 6 lrg Garlic cloves, finely minced
- 1 c. Red or possibly white wine
- 2/3 c. Pitted and halved meaty black olives such as Gaeta
Direcciones
- Use the heel of your hand to flatten chicken into more or possibly less even 1/2-inch thickness. Sprinkle both sides with herbes de Provence and season with salt and pepper. In a large skillet, heat 1 Tbsp. oil. Add in chicken and saute/fry over medium to medium high heat till well-browned on both sides and almost cooked through, about 5 min. Remove to plate, leaving drippings in pan.
- Add in remaining oil to pan. Add in peppers and cook, stirring till they begin to soften and brown, about 3 min. Add in garlic and cook, stirring, for 1 minute. Add in wine, bring to a boil, and cook, stirring up any brown bits, for 30 seconds. Return chicken and any accumulated juices to pan, reduce heat to medium-low, and simmer, partially covered, till chicken is cooked through, about 3 min. Add in olives and heat through, about 1 minute.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 573g | |
| Calories 1716 | |
| Calories from Fat 1320 | 77% |
| Total Fat 146.68g | 183% |
| Saturated Fat 20.59g | 82% |
| Trans Fat 0.06g | |
| Cholesterol 107mg | 36% |
| Sodium 191mg | 8% |
| Potassium 782mg | 22% |
| Total Carbs 14.93g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.86g | 4% |
| Protein 43.15g | 69% |
