Yield: 1 servings
|8||Boneless; skinless chicken|
|½ cup||Green olives|
|½ cup||Pitted prunes|
|½||Sliced green bell pepper|
|½||Sliced red bell pepper|
|½||Sliced yellow onion|
|2 tablespoons||Olive oil|
|1 teaspoon||Apple cider vinegar|
|1 teaspoon||Worcestershire sauce|
|1 teaspoon||Sour orange sauce|
|½ teaspoon||Garlic powder|
|Two lemons; juice of|
|1 cup||Sinfandel cooking wine|
Directions: Clean the chicken and place in a large bowl. Begin adding the ingredients for the marinade, squeezing the juice of the lemon into the sour orange sauce. Reserve ½ cup of the cooking wine. Cover all pieces of chicken with the marinade and refrigerate for 30 minutes. Preheat a large frying pan over medium heat. Saut the chicken, browning on all sides. Add the remaining ingredients and the reserved cooking wine. Cover and allow to cook for 10 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.