Greek chicken breasts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless, boneless chicken breast halves | |
| 1 | tablespoon | Olive oil |
| Freshly ground pepper, to taste | ||
| ½ | cup | Dry red wine |
| 4 | Fresh or canned plum tomatoes, seeded and | |
| Coarsely chopped | ||
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Dried marjoram |
| ½ | cup | Pitted, sliced black olives |
| ¼ | cup | Minced fresh parsley |
Directions
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes until golden, turning once. Add more oil if necessary. Stir in the remaining ingredients except the olives and parsley. Bring to a boil; reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the chicken is almost cooked through. Uncover and increase the heat to medium-high. Cook for an additional 5 minutes or until the liquid is reduced by one-third.
Stir in the olives and parsley and heat through.
Makes 4 servings.
[Sherrie Ruhl, The Baltimore Sun; JAn 29, 1992] Posted by Fred Peters.