Yield: 1 servings
|1½ pounds||Meaty chicken pieces, skinned (up to 2 pounds)|
|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