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SAUTEED CHICKEN PARISI




Source of Recipe


BRIGHTWIND


List of Ingredients




2 TEASPOONS OLIVE OIL
4 SKINLESS, BONELESS CHICKEN BREASTS, POUNDED TO 1/4" THICKNESS AND TRIMMED INTO MEDALLIONS
1 GREEN BELL PEPPER, CUT INTO WIDE STRIPS
3 CLOVES GARLIC, SLICED INTO THIN PIECES
1 CUP CANNED CRUSHED TOMATOES
2 TABLESPOONS PITTED AND SLIVERED BLACK OLIVES
2 TEASPOONS ANCHOVY PASTE
1 TEASPOON CAPERS, RINSED AND DRAINED
1 TABLESPOON CHOPPED FRESH OREGANO
1/2 TABLESPOON CHOPPED FRESH ROSEMARY



Recipe



IN A LARGE SKILLET, HEAT THE OIL OVER MEDIUM HEAT UNTIL HOT, BUT NOT SMOKING. ADD THE CHICKEN AND COOK UNTIL BROWNED, THEN TRANSFER TO A WARM PLATE. ADD THE BELL PEPPERS AND GARLIC TO THE SKILLET AND COOK, STIRRING EVERY ONCE IN A WHILE, UNTIL THE PEPPER ARE SOFTENED JUST A LITTLE. ADD THE TOMATOES, OLIVES, ANCHOVY PASTE, CAPERS, OREGANO AND ROSEMARY AND BRING TO A BOIL. RETURN THE CHICKEN TO THE PAN, REDUCE TO A SIMMER, AND COOK UNTILTHE CHICKEN IS COOKED THROUGH. SERVE IMMEDIATELY


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