Greek chicken breasts

Yield: 4 servings

Measure Ingredient
4 \N Skinless, boneless chicken breast halves
1 tablespoon Olive oil
\N \N Freshly ground pepper, to taste
½ cup Dry red wine
4 \N Fresh or canned plum tomatoes, seeded and
\N \N Coarsely chopped
½ teaspoon Dried basil
½ teaspoon Dried marjoram
½ cup Pitted, sliced black olives
¼ cup Minced fresh parsley

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.

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