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Ingredientes
- 4 x Chicken breast halves, skin, bone
- 2 Tbsp. Extra virgin olive oil
- 1 x Onion, minced
- 3 cl Garlic, chopped
- 1 x Red bell pepper, cut strips
- 1 1/2 ounce Sun-dry tomato halves, no oil
- 1 1/2 c. Dry white wine
- 1/3 c. Pitted ripe olives, sliced
- 1 x Lemon, sliced
- 1 1/2 tsp Cinnamon
- 1 tsp Honey Salt and pepper Parsley, minced, garnish
Direcciones
- In large skillet over medium heat, saute/fry chicken breasts in oil about 5 min, turning once. Add in onion, garlic and red pepper. Saute/fry, stirring often, about 4 min till onion is limp. With kitchen shears, halve tomato halves; stir into skillet with remaining ingredients except parsley.
- Cover and simmer 15 min. Remove cover and cook 5 more min till chicken is tender and sauce is slightly reduced. Sprinkle with minced parsley. Serve over rice, if you like.
- (wrv)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 584 | |
| Calories from Fat 342 | 59% |
| Total Fat 38.08g | 48% |
| Saturated Fat 7.19g | 29% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 318mg | 13% |
| Potassium 869mg | 25% |
| Total Carbs 14.27g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.0g | 5% |
| Protein 31.35g | 50% |
