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Receta Chicken Provencale With Bell Peppers And Olives
by Global Cookbook

Chicken Provencale With Bell Peppers And Olives
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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

  1. 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.
  2. 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.