Lemon-oregano chicken

Yield: 1 servings

Measure Ingredient
1½ pounds Meaty chicken pieces, skinned (up to 2 pounds)
¼ teaspoon Salt
⅛ teaspoon Ground black pepper
1 \N Clove garlic, minced
1 \N Lemon, thinly sliced, divided
1 large Tomato, peeled and chopped, divided
½ cup Pitted ripe olives
¼ cup Chopped onion
¼ cup Snipped fresh parsley
1 tablespoon Snipped fresh oregano OR 1 teaspoon dried oregano, crushed
⅛ teaspoon Ground red pepper
¼ cup Dry white wine OR chicken broth
1 medium Green sweet pepper, cut into strips
1 medium Red sweet pepper, cut into strips Fresh oregano sprigs (Optional)

Rinse the chicken and pat dry. Sprinkle with the salt and pepper.

Spray a cold nonstick pan with nonstick cooking spray. Cook the chicken over medium heat, turning to brown evenly, for 15 minutes or until light brown. Reduce the heat. Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano on top of the chicken pieces. Sprinkle with the ground red pepper and add the wine and the ¾ cup of broth. Cover and simmer for 15 minutes.

Add the remaining tomato and the sweet pepper strips. Cook, covered, for 5 to 10 minutes or until the peppers are tender-crisp and the chicken is tender and no longer pink in the center. Transfer the chicken and vegetables to a serving platter. Garnish with the remaining lemon slices and the fresh oregano, if desired.

Makes 4 main-dish serving.

Per serving: 208 Calories; 9 g Total Fat (2 g Saturated Fat); 69 mg Cholesterol; 425 mg Sodium; 7 g Carbohydrates; 1 g Fiber; 24 g Protein. Daily Value: 20% Vitamin A; 97% Vitamin C; 3% Calcium; 12% Iron.

[Hooked on Good Health; Candace Manroe & Kristi Fuller, R.D.] [Better Homes and Gardens; March 1995]

Posted by Fred Peters.

Collected from the Fidonet Cooking Echoes 3/95 Submitted By JOELL ABBOTT On 12-20-95

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