Greek island chicken

Yield: 4 servings

Measure Ingredient
2 \N Chicken breasts,halved,skinned
2 tablespoons Olive oil
1 \N Onion,chopped
3 \N Cloves garlic,minced
1 \N Red pepper,cored,seeded,cut into strips
1 cup (1 1/2 oz.) dried tomato halves
½ cup Dry white wine
⅓ cup Sliced,pitted ripe olives
1 \N Lemon,sliced
1½ teaspoon Cinnamon
1 teaspoon Honey
½ teaspoon Pepper
\N \N Salt,chopped parsley

In a large skillet, cook chicken in olive oil over medium heat for about 5 minutes, turning once. Add onion, garlic and red pepper.

Cook, stirring frequently, for 4 minutes until onions are limp. With kitchen shears, halve tomato pieces and stir in chicken mixture with wine, olives, lemon, cinnamon, honey and pepper. Cover and simmer for 15 minutes, then remove cover and continue to cook another 5 minutes or until sauce is slightly reduced and chicken is tender.

Serve over rice or grain.

Garnish with parsley. Serves 4.

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